Creamy Spinach Garlic Noodles (Print Version)

Tender noodles coated in a smooth, garlicky cream sauce with vibrant spinach and Parmesan.

# What You'll Need:

→ Noodles

01 - 12 oz wide egg noodles

→ Vegetables

02 - 6 oz fresh baby spinach
03 - 4 cloves garlic, minced
04 - 1 small yellow onion, finely chopped

→ Dairy

05 - 2 tablespoons unsalted butter
06 - 1 cup heavy cream
07 - ½ cup grated Parmesan cheese
08 - ¼ cup whole milk

→ Seasonings

09 - ½ teaspoon salt, or to taste
10 - ¼ teaspoon ground black pepper
11 - ¼ teaspoon ground nutmeg (optional)
12 - ¼ teaspoon crushed red pepper flakes (optional)

# Steps to Follow:

01 - Bring a large pot of salted water to a boil. Cook egg noodles according to package directions until al dente. Drain, reserving ½ cup pasta water.
02 - Melt butter in a large skillet over medium heat. Add chopped onion and cook for 2 to 3 minutes until softened. Add minced garlic and sauté for 1 minute until fragrant.
03 - Add fresh spinach to the skillet and cook, stirring frequently, until wilted, about 2 minutes.
04 - Pour in heavy cream and whole milk. Stir to combine and bring to a gentle simmer.
05 - Reduce heat to low. Stir in Parmesan cheese, salt, black pepper, and nutmeg if using. Continue stirring until the cheese melts and the sauce is smooth.
06 - Add the drained noodles to the skillet and toss to coat evenly. Add reserved pasta water gradually until the sauce clings perfectly and reaches desired creaminess.
07 - Optionally sprinkle red pepper flakes, then taste and adjust seasoning as needed.
08 - Serve immediately, topped with extra grated Parmesan if preferred.

# Additional Tips::

01 -
  • Ready in under 30 minutes, which means you can feed people without the stress.
  • The cream sauce clings to every noodle like it was meant to be together, no dry spots or awkward separating.
  • Tastes restaurant-quality but uses ingredients you probably already have stashed away.
02 -
  • That reserved pasta water is not an afterthought—it's the secret to a sauce that sticks to noodles instead of sliding off them.
  • Don't let the garlic brown or the cream boil hard; both turn bitter and break the whole delicate thing.
03 -
  • If your sauce breaks or separates, whisk in a splash of cold milk and lower the heat—it usually comes back together.
  • Mise en place matters here; having garlic minced and spinach washed before you start keeps everything from getting frantic.
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