Creamy Spinach Garlic Noodles (Printer-Friendly)

Tender egg noodles in a rich, garlicky cream sauce with vibrant spinach—comforting 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)

# Direction Steps:

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, 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. Serve immediately, topped with extra Parmesan if desired.

# Expert Advice:

01 -
  • It tastes indulgent but comes together faster than ordering takeout.
  • The garlic and Parmesan create a flavor so comforting you'll crave it on cold evenings.
  • You can toss in whatever protein or greens you have without overthinking it.
  • Leftovers reheat beautifully with just a splash of milk to bring back the creaminess.
02 -
  • Don't skip reserving the pasta water, it's the only thing that will loosen the sauce without making it greasy or thin.
  • Add the garlic after the onion softens or it will burn and turn acrid before the onion is ready.
  • Use freshly grated Parmesan, the pre-shredded kind has anti-caking agents that make the sauce grainy instead of smooth.
  • If the sauce breaks or looks oily, whisk in a splash of pasta water off the heat and it'll come back together.
03 -
  • Grate your Parmesan on the smallest holes of a box grater so it melts faster and integrates completely into the sauce.
  • Toss the noodles in the skillet instead of pouring sauce over plated pasta, it coats every strand evenly and tastes infinitely better.
  • A tiny pinch of nutmeg makes people ask what the secret ingredient is without being able to place it.
  • If you want a lighter version, swap half the cream for additional milk, but keep at least some cream or the sauce won't have body.
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