Creamy Spinach Pasta with Garlic (Printable View)
Tender pasta in velvety garlic cream sauce with fresh spinach, ready in 30 minutes for an elegant yet easy dinner.
# Ingredient List:
→ Pasta
01 - 12 oz penne or fettuccine
→ Vegetables
02 - 7 oz fresh baby spinach, washed
03 - 1 small onion, finely chopped
04 - 3 cloves garlic, minced
→ Sauce
05 - 2 tbsp unsalted butter
06 - 3/4 cup plus 1 tbsp heavy cream
07 - 1/2 cup grated Parmesan cheese
08 - 1/4 tsp freshly grated nutmeg
09 - Salt and freshly ground black pepper, to taste
→ Garnish
10 - Extra Parmesan cheese, for serving
11 - Freshly cracked black pepper
# How to Prepare:
01 - Bring a large pot of salted water to a boil. Cook the pasta until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
02 - While pasta cooks, melt butter in a large skillet over medium heat. Add onion and sauté for 2-3 minutes until translucent.
03 - Add minced garlic and cook for 1 minute until fragrant.
04 - Stir in spinach and cook for 2-3 minutes until wilted.
05 - Pour in heavy cream, bring to a gentle simmer, and add grated Parmesan. Stir until cheese melts and sauce thickens, about 2 minutes. Add nutmeg, salt, and pepper to taste.
06 - Add cooked pasta to sauce, tossing to coat evenly. If sauce is too thick, add a splash of reserved pasta water. Serve immediately topped with extra Parmesan and freshly cracked black pepper.
# Expert Suggestions:
01 -
- The sauce reaches that perfect velvety consistency that makes restaurant pasta seem attainable at home
- Everything happens in one pan while the pasta cooks, meaning minimal cleanup maximum satisfaction
02 -
- Reserving pasta water is non negotiable, that starchy liquid is what binds sauce to pasta
- Heavy cream can split if boiled too aggressively, keep it at a gentle simmer
03 -
- Grate your own Parmesan instead of buying pre grated, it melts differently
- Room temperature cream incorporates more smoothly than cold from the fridge