Creamy Spinach Pasta Garlic (Print Version)

A luscious blend of spinach, garlic, and creamy sauce with tender pasta for a comforting meal.

# What You Need:

→ Pasta

01 - 12 oz fettuccine or penne

→ Vegetables

02 - 7 oz fresh baby spinach, washed
03 - 3 cloves garlic, finely minced
04 - 1 small yellow onion, finely chopped

→ Sauce

05 - 2 tbsp unsalted butter
06 - 2 tbsp olive oil
07 - 1 cup heavy cream
08 - 1/2 cup grated Parmesan cheese
09 - 1/4 cup reserved pasta water
10 - 1/4 tsp ground nutmeg
11 - Salt and freshly ground black pepper, to taste

→ Garnish

12 - Extra grated Parmesan
13 - Freshly ground black pepper
14 - Chopped fresh parsley

# Preparation Steps:

01 - Bring a large pot of salted water to a rolling boil over high heat.
02 - Add pasta and cook according to package directions until al dente. Reserve 1/4 cup pasta water before draining.
03 - While pasta cooks, melt butter with olive oil in a large skillet over medium heat. Sauté onion 2-3 minutes until translucent.
04 - Stir in minced garlic and cook 1 minute, stirring constantly to prevent browning.
05 - Add spinach and cook 2-3 minutes until completely wilted.
06 - Pour in heavy cream and bring to a gentle simmer. Add Parmesan, salt, pepper, and nutmeg. Simmer 2-3 minutes, stirring occasionally until slightly thickened.
07 - Add cooked pasta to the skillet, tossing to coat. Add reserved pasta water as needed for desired consistency. Serve immediately garnished with extra Parmesan, pepper, and parsley.

# Expert Advice:

01 -
  • The sauce comes together in under 10 minutes but tastes like something from an Italian restaurant
  • It uses humble ingredients you probably already have in your fridge right now
02 -
  • The sauce thickens quickly off the heat so add more pasta water if it becomes too tight
  • Grate your own Parmesan because pre-grated cheese contains anti-caking agents that prevent smooth melting
03 -
  • Mince the garlic right before adding it to the pan for the strongest flavor
  • Grate the nutmeg fresh if possible because pre-ground loses its potency quickly

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