Creamy Spinach Garlic Noodles (Printable version)

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

# What you 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 of 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 constantly, until completely wilted, approximately 2 minutes.
04 - Pour heavy cream and whole milk into the skillet; stir 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 continuously until cheese is fully melted and the sauce reaches a smooth consistency.
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 desired creaminess.
07 - Sprinkle with red pepper flakes if desired. Taste and adjust seasoning as needed. Transfer to serving dishes immediately and top with extra Parmesan cheese if desired.

# Expert Advice:

01 -
  • It comes together in under 30 minutes, perfect for nights when youre too tired to think but still want something warm and satisfying.
  • The creamy Parmesan sauce clings to every noodle without being heavy or greasy.
  • You can toss in whatever protein or greens you have on hand and it still tastes like you planned it all along.
02 -
  • Don't skip reserving the pasta water, that starchy liquid is what turns a good sauce into one that actually sticks.
  • Add the garlic after the onion softens or it will burn and turn bitter before anything else is ready.
  • Keep the heat low once you add the cheese, high heat can make the Parmesan seize up and go grainy instead of melting smoothly.
03 -
  • Grate your own Parmesan instead of using pre grated, it melts smoother and tastes infinitely better.
  • Taste the sauce before adding all the salt, Parmesan is already salty and you don't want to overdo it.
  • If the sauce feels too thick, keep adding pasta water a little at a time until it looks glossy and coats the back of a spoon.
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