Creamy Spinach Garlic Noodles (Printable)

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 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 baby spinach to the skillet and cook, stirring frequently, until completely wilted, approximately 2 minutes.
04 - Pour heavy cream and whole milk into the skillet, stirring to combine. Bring the mixture to a gentle simmer over medium heat.
05 - Reduce heat to low. Add grated Parmesan cheese, salt, black pepper, and nutmeg if using. Stir continuously until cheese is fully melted and the sauce reaches a smooth consistency.
06 - Add drained noodles to the skillet and toss thoroughly to coat. Gradually add 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 the dish and adjust seasoning with additional salt and pepper as needed.
08 - Transfer to serving dishes immediately and top with extra Parmesan cheese if desired.

# Expert Advice:

01 -
  • It turns a handful of everyday ingredients into something that tastes like you ordered takeout from a fancy Italian spot.
  • The cream sauce clings to every noodle without being heavy or gloppy, and that garlic flavor is bold but never overpowering.
  • You can have this on the table in half an hour, which means it works for weeknight chaos or lazy Sunday dinners.
  • The spinach sneaks in some greens without making it feel like a salad disguised as pasta.
02 -
  • Don't skip saving the pasta water, I learned this the hard way when my sauce turned thick and clumpy and I had nothing to loosen it with.
  • Add the spinach before the cream so it has time to release its moisture and wilt properly, otherwise it stays raw and squeaky in the finished dish.
  • Keep the heat low once the cream goes in, high heat can cause the sauce to break and turn grainy instead of smooth.
  • Freshly grated Parmesan melts into the sauce like a dream, but pre-shredded cheese has anti-caking agents that make it clump and resist melting.
03 -
  • Toast the garlic just until it smells fragrant but before it browns, burnt garlic turns bitter and ruins the whole sauce.
  • Use a large enough skillet so you have room to toss the noodles without them clumping, a crowded pan makes it hard to coat everything evenly.
  • If the sauce feels too thick, add pasta water one tablespoon at a time instead of dumping it in, you can always add more but you can't take it back.
  • Taste the dish right before serving and adjust the salt, the Parmesan adds saltiness as it melts so you might need less than you think.
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