Creamy Spinach Garlic Noodles (Print Version)

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

# 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 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 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, stirring frequently, until completely wilted, approximately 2 minutes.
04 - Pour in heavy cream and whole milk, stirring to combine. Bring the mixture to a gentle simmer.
05 - Reduce heat to low. Add grated Parmesan cheese, salt, black pepper, and nutmeg if desired. Stir continuously until the cheese melts and the sauce becomes smooth.
06 - Add drained noodles to the skillet. Toss thoroughly to coat all noodles, adding reserved pasta water a small amount at a time until the sauce clings to the noodles and reaches the desired creamy consistency.
07 - Sprinkle with red pepper flakes if desired. Taste the dish and adjust seasonings as needed.
08 - Transfer to serving plates and serve immediately. Top with additional grated Parmesan cheese if preferred.

# Additional Tips::

01 -
  • It comes together in half an hour with ingredients you probably already have tucked away in your fridge.
  • The creamy garlic sauce clings to every noodle without feeling heavy or overly rich.
  • Spinach wilts right into the sauce, turning this into a one-pan wonder with barely any cleanup.
  • It tastes like something you'd order at a cozy bistro, but you made it yourself in your own kitchen.
02 -
  • Don't skip reserving the pasta water, that starchy liquid is the secret to making the sauce cling instead of pooling at the bottom of the bowl.
  • Add the garlic after the onion softens, if you toss it in too early it'll burn and turn bitter before the onions even have a chance to cook.
  • Keep the heat low once you add the cream and cheese, high heat can make the sauce break and turn grainy instead of smooth.
03 -
  • Grate your Parmesan fresh from a block, the pre-shredded stuff has anti-caking agents that can make your sauce gritty instead of silky.
  • Taste the sauce before adding the noodles, it should be slightly over-seasoned because the pasta will dilute the flavors as it soaks everything up.
  • Use a large skillet so you have room to toss the noodles without making a mess, a crowded pan means uneven coating and frustration.
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