Creamy Spinach Garlic Noodles (Printable Version)

Tender egg noodles in a rich, garlicky cream sauce with fresh spinach. Comforting and easy 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

# 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 while stirring until fully wilted, approximately 2 minutes.
04 - Pour heavy cream and whole milk into the skillet and stir 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 the cheese is melted and the sauce achieves a smooth consistency.
06 - Add drained noodles to the skillet and toss to coat thoroughly. Add reserved pasta water a splash at a time until the sauce clings to the noodles and reaches your desired creaminess.
07 - Sprinkle with red pepper flakes if desired. Taste the dish and adjust seasoning as needed.
08 - Transfer to serving plates immediately. Top with additional grated Parmesan cheese if desired.

# Expert Tips:

01 -
  • It comes together in the time it takes to boil noodles, so even the weariest weeknight feels manageable.
  • The sauce clings to every ribbon of pasta without feeling heavy or overdone.
  • You can toss in whatever protein or greens you have lying around and it still tastes intentional.
  • It's the kind of dish that makes people ask for the recipe even though it's almost embarrassingly simple.
02 -
  • Don't skip reserving the pasta water, it's the only thing that will bring the sauce back to life if it gets too thick.
  • Add the garlic after the onion has softened or it will burn and turn bitter before the cream even hits the pan.
  • Use freshly grated Parmesan, the pre shredded stuff has anti caking agents that make the sauce grainy instead of smooth.
03 -
  • Taste the sauce before adding the noodles so you can adjust the seasoning while it's still easy to fix.
  • If the sauce breaks or looks oily, a spoonful of pasta water whisked in over low heat will bring it back together.
  • Make extra Parmesan curls with a vegetable peeler for a restaurant style finish that takes seconds.
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