Creamy Spinach Pasta (Print View)
Tender pasta tossed with wilted spinach in a rich, garlicky cream sauce—perfect for cozy weeknight dinners in just 30 minutes.
# What You Need:
→ Pasta
01 - 12 oz penne or fettuccine
→ Vegetables
02 - 7 oz fresh baby spinach, washed
03 - 2 cloves garlic, minced
04 - 1 small onion, finely chopped
→ Sauce
05 - 2 tbsp olive oil
06 - 1 tbsp unsalted butter
07 - 1 cup heavy cream
08 - 2 oz grated Parmesan cheese
09 - 1/4 tsp ground nutmeg
10 - Salt and black pepper, to taste
→ Garnish
11 - Extra grated Parmesan
12 - Freshly ground black pepper
# How to Make It:
01 - Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and reserve 1/2 cup of pasta cooking water.
02 - While the pasta is cooking, heat olive oil and butter in a large skillet over medium heat. Add the onion and sauté for 2-3 minutes until soft.
03 - Add the minced garlic and cook for 1 minute until fragrant.
04 - Add the fresh spinach and cook, stirring, until wilted, about 2-3 minutes.
05 - Pour in the heavy cream, bring to a gentle simmer, and stir in the grated Parmesan and nutmeg. Simmer for 2-3 minutes until the sauce thickens slightly.
06 - Add the drained pasta to the skillet and toss to combine, adding reserved pasta water as needed to loosen the sauce.
07 - Season with salt and freshly ground black pepper to taste.
08 - Serve immediately, garnished with extra Parmesan and a sprinkle of black pepper.
# Expert Tips:
01 -
- The sauce clings to each pasta strand in a way that makes you want to twirl your fork endlessly just to watch it happen.
- It transforms into different meals throughout the week when you add leftover chicken one day and roasted cherry tomatoes the next.
02 -
- I once rushed the cream sauce and cranked the heat too high which made it separate into an oily mess, so patience with gentle heat is absolutely essential.
- Adding pasta water might seem counterintuitive when you want a thick sauce, but that starchy liquid actually helps create the perfect clingy texture better than plain cream alone.
03 -
- Tear larger spinach leaves rather than chopping them which bruises the delicate edges and can turn them an unappetizing gray-green.
- When the cream first hits the pan, dont stir for about 10 seconds to let it warm slightly before incorporating it with the other ingredients for the smoothest possible sauce.