Creamy Spinach Pasta with Garlic (Printable version)
A luscious pasta dish with tender spinach, garlic, and silky cream sauce ready in just 30 minutes.
# What you need:
→ Pasta
01 - 12 ounces penne or fettuccine pasta
02 - Salt for pasta water
→ Vegetables and Aromatics
03 - 2 tablespoons olive oil
04 - 4 cloves garlic, finely minced
05 - 7 ounces fresh baby spinach, washed
→ Sauce
06 - 1 cup heavy cream
07 - 2/3 cup grated Parmesan cheese
08 - 1/4 teaspoon ground nutmeg, optional
09 - Freshly ground black pepper to taste
10 - Salt to taste
→ Garnish
11 - Extra grated Parmesan cheese
12 - Freshly cracked black pepper
# How To:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
02 - While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 to 2 minutes until fragrant but not browned.
03 - Add the spinach to the skillet and cook, stirring, until just wilted, approximately 2 to 3 minutes.
04 - Pour in the heavy cream. Reduce heat to low and simmer for 2 to 3 minutes, allowing the sauce to thicken slightly.
05 - Stir in the Parmesan cheese and nutmeg if using. Season with salt and pepper to taste. Mix until the cheese is melted and the sauce is smooth.
06 - Add the drained pasta to the skillet, tossing to coat in the sauce. If needed, add reserved pasta water a little at a time to achieve a silky texture.
07 - Serve immediately, garnished with extra Parmesan and freshly cracked black pepper.
# Expert Advice:
01 -
- The sauce comes together in exactly the time it takes your pasta to cook, making this perfect for those nights when youre watching the clock but still want something homemade.
- The silky texture somehow manages to feel indulgent while using ingredients you probably already have tucked away in your pantry and refrigerator.
02 -
- I once ruined this entire dish by walking away while the garlic was cooking, returning to find bitter, burned bits that tainted the whole sauce, so stay vigilant during that critical cooking stage.
- The reserved pasta water is actually crucial, not optional, as the starchy liquid helps the sauce cling to the pasta in a way plain water never could.
03 -
- Save a few raw spinach leaves to tear and scatter over the finished dish for a beautiful color contrast and fresh texture against the wilted spinach in the sauce.
- The sauce will continue to thicken as it stands, so serve immediately after tossing with pasta for the ideal silky consistency.