Creamy Spinach Garlic Noodles (Print)

Tender egg noodles in a rich, garlicky cream sauce with fresh spinach. Comforting, simple, and ready in 30 minutes.

# Components:

→ 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

# Directions:

01 - Bring a large pot of salted water to a boil. Cook egg noodles according to package directions until al dente. Drain, reserving 1/2 cup pasta water.
02 - Melt butter in a large skillet over medium heat. Add onion and cook for 2 to 3 minutes until softened. Add garlic and sauté for 1 minute until fragrant.
03 - Add spinach to the skillet and cook, stirring, until wilted, about 2 minutes.
04 - Pour in heavy cream and milk; stir to combine. Bring to a gentle simmer.
05 - Reduce heat to low. Add Parmesan cheese, salt, black pepper, and nutmeg if using. Stir until cheese is melted and the sauce is smooth.
06 - Add drained noodles to the skillet. Toss to coat, adding reserved pasta water a splash at a time until the sauce clings to the noodles and reaches desired creaminess.
07 - Sprinkle with red pepper flakes if desired. Taste and adjust seasoning as needed.
08 - Serve immediately, topped with extra Parmesan cheese if desired.

# Expert Advice:

01 -
  • It tastes like you spent an hour at the stove but you'll be eating in thirty minutes.
  • The sauce clings to every noodle without feeling heavy or sticky.
  • You can throw in whatever protein or greens you have without changing the magic.
  • It's impressive enough for guests but easy enough for a weeknight when you're too tired to think.
02 -
  • Don't skip reserving the pasta water, it has starch that helps the sauce hug the noodles instead of sliding off.
  • Add the garlic after the onion or it'll brown and turn bitter before the onion softens.
  • Keep the heat low once you add the cheese or it can break and turn grainy instead of creamy.
03 -
  • Use freshly grated Parmesan instead of the pre shredded kind, it melts smoother and tastes sharper.
  • Toss the noodles in the skillet instead of plating and pouring sauce on top, it makes every bite evenly creamy.
  • If you love garlic, use five or six cloves instead of four, there's no such thing as too much in this dish.
Back