Creamy Spinach Pasta Delight (Printable)

Silky sauce with fresh spinach, garlic, and Parmesan melded with perfectly cooked pasta.

# Ingredient List:

→ Pasta

01 - 12 oz penne, fusilli, or spaghetti

→ Sauce

02 - 2 tbsp olive oil
03 - 3 cloves garlic, minced
04 - 1 small onion, finely chopped
05 - 7 oz fresh baby spinach
06 - 1 cup heavy cream
07 - 1/2 cup grated Parmesan cheese
08 - 1/4 tsp ground nutmeg
09 - Salt, to taste
10 - Freshly ground black pepper, to taste

→ Garnish

11 - Extra grated Parmesan cheese
12 - Freshly chopped parsley (optional)

# How to Make:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
02 - Heat olive oil in a large skillet over medium heat. Add the onion and sauté for 3 minutes until softened. Add the garlic and cook an additional minute, stirring frequently.
03 - Add the fresh spinach to the skillet and cook, stirring, until wilted, about 2 to 3 minutes.
04 - Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and ground nutmeg. Season with salt and freshly ground black pepper.
05 - Add the drained pasta to the sauce, tossing to coat evenly. Add reserved pasta water as needed to loosen the sauce.
06 - Serve immediately, garnished with extra Parmesan cheese and chopped parsley if desired.

# Expert Tips:

01 -
  • It comes together in under thirty minutes, making it perfect for those nights when you're hungry and tired.
  • The sauce is silky and luxurious but built on just a few humble ingredients, so it feels indulgent without the fuss.
  • Spinach sneaks in quietly, making this a vegetable-forward dish that tastes like pure comfort.
02 -
  • Don't skip reserving the pasta water—this starchy liquid is what transforms a separated, slippery sauce into something that actually clings to every noodle and feels cohesive on the plate.
  • Add the garlic after the onions soften, not before. Raw garlic added to cold oil will burn before everything else cooks, turning bitter and harsh.
  • Taste constantly as you build the sauce. The seasoning is your responsibility; the salt brings out the nutmeg, the nutmeg highlights the spinach, and everything amplifies together.
03 -
  • If you don't have a grater for fresh Parmesan, ask the cheese counter to grate it for you—they usually do this for free, and pre-shredded cheese won't melt as smoothly into your sauce.
  • The secret to restaurant-quality sauce is finishing with pasta water. That starch creates an emulsion that makes everything taste more polished and complete.

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