Creamy Spinach Pasta Garlic (Printable Version)
A luscious blend of tender spinach and creamy garlic sauce with perfectly cooked pasta.
# What You Need:
→ Pasta
01 - 12 oz penne or fettuccine
→ Vegetables
02 - 7 oz fresh baby spinach, washed
03 - 3 cloves garlic, finely minced
04 - 1 small yellow onion, finely diced
→ Dairy
05 - 3/4 cup plus 1 tbsp heavy cream
06 - 1/2 cup freshly grated Parmesan cheese
07 - 2 tbsp unsalted butter
→ Pantry Staples
08 - 1 tbsp olive oil
09 - Salt, to taste
10 - Freshly ground black pepper, to taste
11 - Pinch of ground nutmeg (optional)
# How To Make:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup cooking water before draining.
02 - Heat olive oil and butter in a large skillet over medium heat. Add diced onion and cook 2–3 minutes until translucent.
03 - Stir in minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
04 - Add fresh spinach with a pinch of salt. Cook, stirring occasionally, until spinach wilts completely, about 2–3 minutes.
05 - Reduce heat to low. Pour in heavy cream and stir in Parmesan cheese. Add nutmeg if desired. Simmer gently for 2–3 minutes until sauce slightly thickens.
06 - Add drained pasta to the skillet and toss to coat evenly. Add reserved pasta water if needed for desired consistency. Season with salt and black pepper to taste. Serve immediately with extra Parmesan on top.
# Expert Advice:
01 -
- This comes together in under 30 minutes but tastes like something from a restaurant where you need reservations weeks in advance
- The garlic cream sauce is one of those magical things that makes even the most exhausted Tuesday night feel special and taken care of
02 -
- The reserved pasta water is not optional, it is the difference between a sauce that coats and one that slides off
- Heavy cream must stay at a gentle simmer, never a rolling boil, or it may separate and become grainy
03 -
- Grate your own Parmesan while the water boils, as it melts into the sauce much better than pre grated cheese
- The nutmeg is subtle but essential, rounding out the sharpness of the Parmesan without making it taste like dessert