Creamy Spinach Garlic Pasta (Printable)
Tender pasta tossed in a rich garlic cream sauce with fresh spinach for an elegant meal.
# 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)
# Steps:
01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Reserve 1/2 cup pasta 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 spinach with a pinch of salt. Cook 2–3 minutes, stirring occasionally, until completely wilted.
05 - Reduce heat to low. Pour in heavy cream and stir in Parmesan cheese. Add nutmeg if desired. Simmer gently 2–3 minutes until sauce thickens slightly.
06 - Add drained pasta to the skillet, tossing well to coat. Add reserved pasta water as needed for desired sauce consistency.
07 - Season with salt and freshly ground black pepper to taste. Serve immediately with extra Parmesan on top if desired.
# Expert Advice:
01 -
- The velvety sauce clings to every curve of pasta like it was made to be there
- Ready in under thirty minutes but tastes like something from a restaurant
02 -
- The sauce will continue to thicken off the heat so leave it slightly looser than you think it should be
- Room temperature cream prevents it from separating when it hits the hot pan
03 -
- Grate your parmesan fresh from a wedge for better melting and flavor
- Do not rush the garlic step but do not let it brown or it will turn bitter