Creamy Spinach Pasta Delight (Print View)

Silky sauce with spinach and Parmesan coats al dente pasta for a rich, satisfying main meal.

# What You'll Need:

→ Pasta

01 - 12 oz penne, fusilli, or spaghetti

→ Sauce

02 - 2 tbsp olive oil
03 - 3 cloves garlic, minced
04 - 1 small onion, finely chopped
05 - 7 oz fresh baby spinach
06 - 1 cup heavy cream
07 - 1/2 cup grated Parmesan cheese
08 - 1/4 tsp ground nutmeg
09 - Salt and freshly ground black pepper, to taste

→ Garnish

10 - Extra grated Parmesan cheese
11 - Freshly chopped parsley (optional)

# Step-by-Step Directions:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
02 - Heat olive oil in a large skillet over medium heat. Add onion and sauté 3 minutes until softened. Stir in garlic and cook 1 more minute.
03 - Add baby spinach to skillet and cook, stirring, until fully wilted, approximately 2 to 3 minutes.
04 - Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and nutmeg. Season with salt and black pepper.
05 - Toss drained pasta into sauce until thoroughly coated. Add reserved pasta water as needed to loosen consistency.
06 - Plate immediately, garnishing with extra Parmesan and chopped parsley if desired.

# Expert Suggestions:

01 -
  • It's ready in 30 minutes flat, which means you can actually enjoy dinner instead of spending your whole evening in the kitchen
  • The sauce clings to every strand of pasta like silk, and that gentle nutmeg note feels like a little secret between you and the dish
  • Vegetarian and elegant enough to serve to guests, yet so easy you'll make it on random Tuesdays just for yourself
02 -
  • Reserve your pasta water before you drain—I learned this lesson the hard way when I had to choose between serving or salvaging, and the starch in that water is literally what makes the sauce cling instead of sliding off
  • Fresh spinach makes a difference that tastes like the difference between fine and forgettable—frozen spinach releases too much water and dilutes the sauce
  • Nutmeg is your secret weapon, but respect its power; too much and you've made something that tastes medicinal instead of magical
03 -
  • Taste and adjust as you go—the sauce will taste different as you add pasta and pasta water, so don't season everything at once and hope it works out
  • If you overcook the pasta slightly, you're rescued by the sauce; if you undercook it, no sauce can fix it, so err toward slightly firmer than you think is perfect

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