Creamy Spinach Garlic Noodles (Print Version)

Tender egg noodles in a rich garlicky cream sauce with fresh spinach. Comforting, flavorful, and ready in just 30 minutes.

# What You'll Need:

→ Noodles

01 - 12 ounces wide egg noodles

→ Vegetables

02 - 6 ounces 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 and reserve 1/2 cup of 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 baby spinach to the skillet and cook, stirring frequently, until wilted, approximately 2 minutes.
04 - Pour in heavy cream and whole milk, stirring to combine. Bring the mixture to a gentle simmer.
05 - Reduce heat to low. Add grated Parmesan cheese, salt, black pepper, and nutmeg if using. Stir until cheese is completely melted and the sauce achieves a smooth consistency.
06 - Add drained noodles to the skillet and toss to coat evenly. Add reserved pasta water a small 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. Serve immediately, topped with extra Parmesan cheese if desired.

# Expert Tips:

01 -
  • Everything comes together in one skillet after the noodles are done, so cleanup is mercifully quick.
  • The sauce clings to every ribbon of pasta without feeling heavy or overly rich.
  • Fresh spinach wilts down into silky green streaks that make you feel like you cooked something genuinely nourishing.
  • It tastes like a restaurant splurge but uses ingredients you probably already have tucked in your fridge.
02 -
  • If you skip saving the pasta water, you might end up with a sauce that is too thick and sticky, that starchy liquid is the only thing that will loosen it without breaking the cream.
  • Add the garlic after the onion has softened, not at the same time, or it will burn and turn bitter before the onion is ready.
  • Do not walk away while the spinach wilts, it happens fast and can go from perfectly tender to soggy and drab if you leave it too long.
  • Grate your own Parmesan instead of using the pre-shredded kind, which is coated with anti-caking agents that prevent it from melting smoothly into the sauce.
03 -
  • Use a skillet that is large enough to toss the noodles comfortably, a crowded pan makes it nearly impossible to coat everything evenly and you will end up with clumps of plain pasta.
  • If you want a deeper garlic flavor without the risk of burning, add half the garlic with the onion and the other half right before the spinach goes in.
  • A microplane grater for the Parmesan and nutmeg makes both melt faster and distribute more evenly, eliminating any gritty bits.
  • Taste the sauce before adding the noodles, it should be slightly over-seasoned on its own because the pasta will dilute it.
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