Creamy Spinach Garlic Noodles (Print Version)

Tender egg noodles coated in rich garlic cream sauce with fresh spinach. Easy, satisfying, and ready 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

# Cooking Steps:

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 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 constantly, until wilted, approximately 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 grated Parmesan cheese, salt, black pepper, and nutmeg if using. Stir until cheese is completely melted and the sauce is smooth.
06 - Add drained noodles to the skillet. Toss to coat evenly, adding reserved pasta water one 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 - Transfer to serving bowls and serve immediately. Top with extra Parmesan cheese if desired.

# Expert Advice:

01 -
  • It comes together in under half an hour, which means you can have something this rich and satisfying on a weeknight without the stress.
  • The garlic and cream create a sauce so velvety it clings to every noodle, and the spinach adds just enough freshness to keep it from feeling heavy.
  • You probably have most of these ingredients already, so it's one of those recipes that saves you when you think there's nothing to make.
02 -
  • Don't drain the noodles without saving some pasta water first, that starchy liquid is the only thing that will bring the sauce back to life if it gets too thick.
  • Add the Parmesan off the heat or on very low heat, otherwise it can seize up and turn grainy instead of melting smoothly into the cream.
  • Fresh spinach wilts fast, so have everything else ready before you add it, or you'll end up with overcooked greens that lose their color.
03 -
  • Use freshly grated Parmesan instead of the pre-grated stuff, it melts smoother and tastes infinitely better.
  • If you want deeper garlic flavor, add half the garlic with the onion and the other half right before the cream, it layers the flavor instead of hitting you all at once.
  • Don't skip the nutmeg, even if you think you won't taste it, that tiny pinch adds warmth and complexity that makes people ask what your secret is.
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