Creamy Spinach Pasta with Garlic (Printable)
Luscious pasta with wilted spinach and a velvety garlic cream sauce. Simple, satisfying, and perfect for busy weeknights.
# What You'll Need:
→ Pasta
01 - 12 oz penne or fettuccine pasta
02 - Salt for pasta water
→ Vegetables and Aromatics
03 - 2 tablespoons olive oil
04 - 4 cloves garlic, finely minced
05 - 7 oz fresh baby spinach, washed
→ Sauce
06 - 1 cup heavy cream
07 - 2/3 cup grated Parmesan cheese
08 - 1/4 teaspoon ground nutmeg, optional
09 - Freshly ground black pepper to taste
10 - Salt to taste
→ Garnish
11 - Extra grated Parmesan cheese
12 - Freshly cracked black pepper
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
02 - While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 to 2 minutes until fragrant but not browned.
03 - Add the spinach to the skillet and cook, stirring, until just wilted, approximately 2 to 3 minutes.
04 - Pour in the heavy cream. Reduce heat to low and simmer for 2 to 3 minutes, allowing the sauce to thicken slightly.
05 - Stir in the Parmesan cheese and nutmeg if using. Season with salt and pepper to taste. Mix until the cheese is melted and the sauce is smooth.
06 - Add the drained pasta to the skillet, tossing to coat in the sauce. If needed, add reserved pasta water a little at a time to achieve a silky texture.
07 - Serve immediately, garnished with extra Parmesan and freshly cracked black pepper.
# Expert Tips:
01 -
- The sauce comes together in the time it takes your pasta to cook, making this perfect for those evenings when you want something that tastes like it took hours but only needs 30 minutes.
- The silky cream sauce clings to every bite of pasta without being heavy, and the slight peppery bite of fresh spinach balances the richness beautifully.
02 -
- Reserve some pasta water before draining, as its liquid gold when it comes to adjusting the consistency of your sauce, the starch it contains helps the sauce cling to the pasta rather than just sliding off.
- The sauce will continue to thicken as it cools, so its better to have it slightly thinner in the pan than you ultimately want it on your plate.
03 -
- Grate your Parmesan using the finest side of your grater for the smoothest sauce integration, the fine particles melt more quickly and evenly than larger shreds.
- Turn off the heat completely before adding the cheese to prevent it from clumping, the residual heat of the cream will be enough to melt it perfectly.