Creamy Spinach Garlic Noodles (Printer-Friendly)

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

# 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, reserving 1/2 cup pasta water.
02 - Melt butter in a large skillet over medium heat. Add onion and cook for 2-3 minutes until softened. Add garlic and sauté for 1 minute until fragrant.
03 - Add spinach to the skillet and cook, stirring, until wilted, approximately 2 minutes.
04 - Pour in heavy cream and milk, stirring 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. Serve immediately, topped with extra Parmesan if desired.

# Expert Suggestions:

01 -
  • Everything comes together in one skillet, so cleanup is quick and your sink stays happy.
  • The garlic melts into the cream in a way that feels like a hug from the inside out.
  • You can toss in whatever protein or greens you have lying around and it still tastes indulgent.
  • It's fancy enough to serve guests but easy enough to make on autopilot after a long day.
02 -
  • Don't skip reserving the pasta water, it's the only thing that will loosen the sauce without making it watery or breaking the cream.
  • Add the garlic after the onion has softened or it will burn and turn bitter before the onion is ready.
  • Use freshly grated Parmesan instead of the pre shredded kind, which has anti caking agents that can make your sauce grainy.
  • Toss the noodles in the sauce off the heat if it starts to look too thick, the residual warmth is enough and you won't risk splitting the cream.
03 -
  • Cook the noodles a minute under the package time since they'll finish cooking in the sauce and you don't want them mushy.
  • Warm your serving bowls in the oven for a few minutes so the noodles stay hot longer once plated.
  • If you don't have nutmeg, a tiny pinch of white pepper adds a different kind of warmth that works just as well.
  • Grate the Parmesan on the smallest holes of your grater so it melts faster and smoother into the sauce.
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