Creamy Spinach Garlic Noodles (Print version)

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

# 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:

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; 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 - Transfer to serving bowls immediately, topped with extra Parmesan cheese if desired.

# Expert Tips:

01 -
  • It tastes like something from a cozy trattoria but uses supermarket staples you likely already have.
  • The garlic perfumes your kitchen in a way that makes everyone wander in asking whats for dinner.
  • Leftovers reheat beautifully with a splash of milk, so you get a second easy meal without any guilt.
02 -
  • Keep the heat low once you add the cream, or it will break and turn grainy instead of silky.
  • Reserve that pasta water before you drain, because you cannot recreate its starchy magic with plain tap water.
  • Fresh Parmesan melts smoothly while pre-grated cheese often contains anti-caking agents that make the sauce gritty.
03 -
  • Mince the garlic by hand instead of using a press, because hand chopped pieces bloom more gently in the butter without turning harsh.
  • Toss the noodles in the skillet off the heat for a minute before serving, letting the sauce thicken as it cools just slightly and clings even better.
  • A microplane for the Parmesan gives you fluffy shreds that melt instantly, while a box grater leaves chunks that take longer to incorporate.
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