Creamy Spinach Garlic Noodles (Printer-Friendly)

Tender egg noodles in a rich, garlicky cream sauce with fresh spinach. Comforting, flavorful, 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 Steps:

01 - Bring a large pot of salted water to a boil. Cook egg noodles according to package directions until al dente. Drain and reserve 1/2 cup of pasta water.
02 - Melt butter in a large skillet over medium heat. Add chopped onion and cook for 2-3 minutes until softened. Add minced garlic and sauté for 1 minute until fragrant.
03 - Add fresh baby spinach to the skillet and cook, stirring constantly, until completely wilted, approximately 2 minutes.
04 - Pour heavy cream and whole milk into the skillet and stir to combine. Bring to a gentle simmer over medium heat.
05 - Reduce heat to low. Add grated Parmesan cheese, salt, black pepper, and nutmeg if using. Stir continuously until cheese is completely melted and sauce achieves a smooth consistency.
06 - Add drained noodles to the skillet and toss thoroughly to coat. Add reserved pasta water gradually, one splash at a time, until sauce clings to noodles and reaches desired creaminess.
07 - Sprinkle with crushed red pepper flakes if desired. Taste and adjust seasoning to preference.
08 - Transfer to serving bowls immediately and top with additional grated Parmesan cheese if desired.

# Helpful Hints:

01 -
  • Everything comes together in one skillet, so cleanup is fast and you can actually relax after dinner.
  • The garlic and cream create a sauce so silky it clings to every noodle without feeling heavy.
  • It tastes like something from a cozy Italian bistro, but you can make it on a weeknight in your pajamas.
02 -
  • Do not skip reserving the pasta water, its starchy magic helps the sauce stick to the noodles instead of sliding off.
  • Add the garlic after the onion softens, not before, or it will burn and turn bitter before the onion is ready.
  • Toss the noodles in the skillet off the heat if the sauce starts to break, then return it to low heat once everything is combined.
03 -
  • Use freshly grated Parmesan instead of the pre-shredded kind, it melts smoother and tastes infinitely better.
  • If you want the sauce extra garlicky, add an extra clove or two, but sauté it gently so it stays sweet instead of sharp.
  • Finish each bowl with a drizzle of good olive oil and a crack of black pepper for a touch of richness and brightness.
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