Creamy Spinach Garlic Noodles (Printable)

Tender egg noodles in a rich garlic cream sauce with fresh spinach. Comforting, flavorful, and simple to prepare 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:

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 cooking 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 while stirring until completely wilted, approximately 2 minutes.
04 - Pour heavy cream and whole milk into the skillet. Stir to combine and bring to a gentle simmer.
05 - Reduce heat to low. Add grated Parmesan cheese, salt, black pepper, and nutmeg if desired. Stir continuously until cheese melts and sauce becomes smooth.
06 - Add drained noodles to the skillet and toss to coat thoroughly. Add reserved pasta water gradually, a splash at a time, until the sauce clings to the noodles and achieves desired creaminess.
07 - Sprinkle with red pepper flakes if desired. Taste and adjust seasoning as needed.
08 - Transfer to serving bowls and serve immediately. Top with extra grated Parmesan cheese if desired.

# Expert Advice:

01 -
  • It comes together in less time than it takes to order takeout and tastes like you spent an hour stirring.
  • The garlic and Parmesan create a sauce so silky you'll want to lick the spoon.
  • You can throw in whatever protein or vegetables you have on hand and it still works.
02 -
  • Don't skip reserving pasta water, it's the only thing that will loosen a thick sauce without making it greasy.
  • Add the garlic after the onion softens or it'll burn and turn bitter before the onion is done.
  • Grate your own Parmesan because the pre shredded kind has anti caking agents that make the sauce grainy instead of smooth.
03 -
  • Use a large skillet so you have room to toss the noodles without making a mess.
  • Taste the sauce before adding the noodles because once they're in, it's harder to adjust.
  • A pinch of nutmeg might sound strange, but it's the difference between good and unforgettable.
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