Creamy Spinach Garlic Noodles (Printer-friendly)

Tender egg noodles enveloped in rich, garlicky cream with vibrant spinach. Comforting, flavorful, and simple to prepare.

# 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

# Directions:

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 spinach to the skillet and cook, stirring constantly, until completely wilted, approximately 2 minutes.
04 - Pour heavy cream and whole milk into the skillet; stir to combine thoroughly. 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 constantly until cheese melts completely and the sauce achieves a smooth consistency.
06 - Add drained noodles to the skillet. Toss thoroughly to coat all pasta, adding reserved pasta water in small increments until the sauce clings to the noodles and reaches desired creaminess.
07 - Sprinkle with crushed red pepper flakes if desired. Taste the dish and adjust seasoning as needed. Serve immediately, garnished with additional Parmesan cheese if desired.

# Expert Advice:

01 -
  • It tastes like you spent an hour in the kitchen, but you're done in half that time.
  • The creamy garlic sauce clings to every noodle without feeling heavy or overdone.
  • You can toss in whatever protein or greens you have on hand and it still works beautifully.
  • It's the kind of dish that makes weeknight dinners feel special again.
02 -
  • Don't skip reserving the pasta water, it has starch that helps the sauce cling and brings everything together when you toss it.
  • Add the garlic after the onion has softened, garlic burns fast and turns bitter if it hits the heat too early.
  • Keep the heat low once you add the cream and cheese, high heat can cause the sauce to break or get grainy.
  • If your sauce seems too thick, add pasta water a tablespoon at a time instead of more cream, it keeps the texture light.
03 -
  • Grate your own Parmesan instead of using pre grated, it melts smoother and tastes infinitely better.
  • If you want extra garlic flavor without the bite, roast a few cloves beforehand and mash them into the sauce.
  • Finish the dish with a tiny drizzle of good olive oil and a few flakes of sea salt for a restaurant quality touch.
  • Always taste before serving, cream sauces can be forgiving but they need that final seasoning adjustment to really sing.
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