Spinach Pasta Cream Sauce (Print View)
Tender spinach blends with creamy garlic sauce for a fresh, satisfying pasta dish.
# What You'll Need:
→ Pasta
01 - 12 oz dried fettuccine or penne pasta
→ Vegetables
02 - 7 oz fresh spinach, washed and roughly chopped
03 - 2 cloves garlic, minced
04 - 1 small onion, finely diced
→ Sauce & Seasoning
05 - 3/4 cup plus 1 tbsp heavy cream
06 - 1/2 cup grated Parmesan cheese, plus extra for serving
07 - 2 tbsp olive oil
08 - 1/4 tsp freshly grated nutmeg
09 - Salt, to taste
10 - Black pepper, to taste
→ Garnish (optional)
11 - Zest of 1 lemon
12 - Crushed red pepper flakes
13 - Fresh basil leaves
# 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 cooking water, then drain.
02 - Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 2 to 3 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add chopped spinach to the skillet and sauté for 2 to 3 minutes until wilted.
04 - Pour in heavy cream, reduce heat to low, and stir in grated nutmeg. Simmer gently for 2 minutes.
05 - Stir in grated Parmesan until sauce is smooth. Season with salt and black pepper to taste.
06 - Add drained pasta to the skillet and toss to coat evenly. Incorporate reserved pasta water as needed to loosen the sauce.
07 - Serve immediately, garnished with extra Parmesan, lemon zest, crushed red pepper flakes, and fresh basil if desired.
# Expert Suggestions:
01 -
- It comes together in under forty minutes, making it your secret weapon for weeknight dinners when you want something that doesn't taste rushed.
- The nutmeg in the cream sauce is barely noticeable but transforms everything, adding a warmth that makes people ask what your special ingredient is.
- It's naturally vegetarian but so hearty and satisfying that no one will miss meat, and it pairs beautifully with almost any wine in your cabinet.
02 -
- Don't add the pasta directly to the cold skillet, the temperature drop will make your sauce seize up and become lumpy. Always add hot pasta to hot sauce, this rule has never failed me.
- The reserved pasta water is your insurance policy, those starches help the sauce cling to the noodles in a way cream alone cannot do. Without it, your sauce slides off into the bottom of the bowl.
03 -
- The moment the cream starts to simmer, reduce the heat immediately, high heat can cause it to break and look grainy instead of smooth and luxurious.
- Save a full cup of pasta water instead of just half, it gives you more flexibility if your sauce is thicker than expected, and extra starch helps emulsify everything together.