Creamy Spinach Garlic Noodles (Printer View)

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

# 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 - 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)

# Method:

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 pasta water.
02 - Melt butter in a large skillet over medium heat. Add onion and cook for 2–3 minutes until softened. Add minced garlic and sauté for 1 minute until fragrant.
03 - Add spinach to the skillet and cook, stirring frequently, until completely wilted (about 2 minutes).
04 - Pour in heavy cream and whole milk; stir to combine. Bring to a gentle simmer over medium heat.
05 - Reduce heat to low. Add Parmesan cheese, salt, black pepper, and nutmeg if using. Stir continuously until cheese is fully melted and sauce reaches a smooth consistency.
06 - Add drained noodles to the skillet. Toss thoroughly to coat all noodles, adding reserved pasta water in small amounts until sauce clings to noodles and reaches desired creamy consistency.
07 - Sprinkle with red pepper flakes if desired. Taste and adjust seasoning as needed. Serve immediately with additional Parmesan cheese if desired.

# Expert Advice:

01 -
  • It comes together in half an hour but tastes like you labored over it for hours.
  • The garlic and Parmesan create a sauce so rich and comforting you'll want to lick the skillet.
  • Fresh spinach wilts right into the cream, adding color and a touch of earthiness without any fuss.
  • It's endlessly adaptable, you can toss in whatever protein or greens you have on hand.
02 -
  • Always reserve pasta water before draining, the starch in it helps the sauce cling to the noodles instead of pooling at the bottom of the bowl.
  • Don't let the garlic brown or it will turn bitter, keep the heat at medium and stir constantly once it hits the pan.
  • Add the Parmesan off the heat or on very low heat to prevent it from clumping into grainy bits instead of melting smoothly.
  • Fresh spinach works best here because it wilts quickly and has a delicate flavor, frozen spinach tends to release too much water and can make the sauce thin.
03 -
  • Grate your own Parmesan instead of using pre-grated, it melts smoother and tastes infinitely better.
  • If the sauce breaks or looks oily, whisk in a tablespoon of pasta water off the heat to bring it back together.
  • Taste before serving and don't be shy with the salt, cream and noodles need more seasoning than you think.
  • Serve this in warm bowls so the sauce stays silky instead of cooling and thickening too quickly.
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