Creamy Spinach Pasta (Printable version)

Tender spinach and pasta enveloped in a smooth garlicky cream sauce for a comforting dish.

# Ingredient List:

→ Pasta

01 - 12 oz penne or fettuccine
02 - Salt, for boiling water

→ Sauce

03 - 2 tbsp olive oil
04 - 3 cloves garlic, finely minced
05 - 7 oz fresh spinach, roughly chopped
06 - 1 cup heavy cream
07 - ½ cup grated Parmesan cheese
08 - ¼ tsp ground nutmeg
09 - ¼ tsp black pepper
10 - Salt, to taste

→ Garnish

11 - Extra grated Parmesan, to serve
12 - Freshly ground black pepper

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Reserve ½ cup of pasta water then drain the pasta.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
03 - Add chopped spinach to the skillet and cook, stirring occasionally, until wilted, approximately 2 to 3 minutes.
04 - Reduce heat to low and pour in heavy cream, stirring to combine. Let simmer gently for 2 to 3 minutes.
05 - Stir in grated Parmesan, ground nutmeg, black pepper, and salt. Allow the sauce to thicken slightly over 2 to 3 minutes.
06 - Add drained pasta to the skillet and toss to coat evenly. If sauce is too thick, gradually add reserved pasta water until reaching desired consistency.
07 - Plate immediately and garnish with additional grated Parmesan and freshly ground black pepper.

# Expert Advice:

01 -
  • It's ready before you know it, perfect for those nights when you're hungry now, not in an hour.
  • The spinach practically melts into the cream, creating this luxurious sauce without any heavy feeling.
  • Somehow tastes like you spent way more effort than you actually did.
02 -
  • Reserve that pasta water before you drain anything—the starch in it is what helps the sauce cling to every strand and reach perfect consistency.
  • Don't let the cream boil or simmer too aggressively, or it can separate and turn grainy instead of staying silky.
03 -
  • Grate your own Parmesan instead of using the pre-grated kind, which has anti-caking agents that prevent it from melting as smoothly.
  • Taste everything as you build it and adjust the seasoning at the end, since salt and pepper are more effective when added when you can taste them.
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