Creamy Spinach Garlic Noodles (Printable)

Tender egg noodles enveloped in a rich, garlicky cream sauce with vibrant spinach. Comforting and simple to prepare.

# What You 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:

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 continuously, until wilted, approximately 2 minutes.
04 - Pour in heavy cream and milk, stirring to combine. Bring the mixture to a gentle simmer over medium heat.
05 - Reduce heat to low. Add Parmesan cheese, salt, black pepper, and nutmeg if using. Stir until cheese is melted and the sauce achieves a smooth consistency.
06 - Add drained noodles to the skillet. Toss to coat evenly, adding reserved pasta water a splash at a time until the sauce clings to the noodles and reaches the desired creaminess.
07 - Sprinkle with red pepper flakes if desired. Taste and adjust seasoning as needed.
08 - Serve immediately, topped with additional Parmesan cheese if desired.

# Expert Tips:

01 -
  • It comes together faster than most takeout orders and tastes twice as good.
  • The creamy garlic sauce clings to every noodle without feeling heavy or greasy.
  • You can toss in whatever protein or greens you have on hand and it still works beautifully.
02 -
  • Reserve that pasta water before draining, it's the only thing that will loosen the sauce without breaking it.
  • Don't let the garlic brown or it turns bitter and ruins the whole dish.
  • Add the spinach in handfuls if your skillet is small, it wilts fast and makes room quickly.
03 -
  • Use freshly grated Parmesan instead of pre-grated, it melts smoother and tastes infinitely better.
  • If the sauce feels too thick, add pasta water one tablespoon at a time until it's silky and clings to the noodles.
  • Taste before serving and don't be shy with the salt, cream needs more seasoning than you think.
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