Creamy Spinach Garlic Noodles (Printable format)

Tender egg noodles coated in a rich, garlicky cream sauce with fresh spinach. Easy, satisfying, and ready in half an hour.

# List of ingredients:

→ 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 - 1/2 cup grated Parmesan cheese
08 - 1/4 cup whole milk

→ Seasonings

09 - 1/2 teaspoon salt, or to taste
10 - 1/4 teaspoon ground black pepper
11 - 1/4 teaspoon ground nutmeg, optional
12 - 1/4 teaspoon crushed red pepper flakes, optional

# How to make it:

01 - Bring a large pot of salted water to a boil. Cook egg noodles according to package directions until al dente. Drain, reserving 1/2 cup pasta water.
02 - Melt butter in a large skillet over medium heat. Add onion and cook for 2 to 3 minutes until softened. Add garlic and sauté for 1 minute until fragrant.
03 - Add spinach to the skillet and cook, stirring, until wilted, approximately 2 minutes.
04 - Pour in heavy cream and milk; stir to combine. Bring to a gentle simmer.
05 - Reduce heat to low. Add Parmesan cheese, salt, black pepper, and nutmeg if using. Stir until cheese is melted and the sauce is smooth.
06 - Add drained noodles to the skillet. Toss to coat, adding reserved pasta water a splash at a time until the sauce clings to the noodles and reaches desired creaminess.
07 - Sprinkle with red pepper flakes if desired. Taste and adjust seasoning as needed.
08 - Serve immediately, topped with extra Parmesan cheese if desired.

# Expert Suggestions:

01 -
  • It comes together in half an hour, which means you can have something rich and satisfying on the table before anyone gets too hungry.
  • The creamy garlic sauce clings to every noodle without feeling heavy or overdone.
  • It uses everyday ingredients you probably already have, so no special trip to the store.
  • Spinach wilts right into the sauce, adding color and a little something green without any fuss.
02 -
  • Don't skip saving that pasta water, its starch helps the sauce cling and brings everything together without making it greasy.
  • Add the garlic after the onion softens or it'll burn and turn bitter before the onion is ready.
  • Use freshly grated Parmesan instead of pre-grated, it melts smoother and tastes sharper without any fillers.
  • Toss the noodles in the skillet instead of pouring sauce over them, it coats every piece evenly and makes the whole dish feel cohesive.
03 -
  • Salt your pasta water generously, it should taste like the sea so the noodles have flavor from the inside out.
  • Don't let the cream boil hard or it might break, keep it at a gentle simmer for a smooth, luxurious sauce.
  • Toss the noodles in the skillet off the heat if you're worried about overcooking, the residual warmth will still coat them perfectly.
  • Grate your Parmesan right before you use it, the difference in flavor and texture is worth the extra minute.
Return