Creamy Spinach Garlic Noodles (Printable)

Tender egg noodles coated in creamy garlic sauce with fresh spinach. Easy, comforting, and ready in just 30 minutes.

# 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:

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, about 2 minutes.
04 - Pour in heavy cream and milk, stirring 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 Tips:

01 -
  • It feels like a hug in a bowl without requiring any fancy techniques or hard to find ingredients.
  • The garlic and Parmesan create a sauce so rich and aromatic, youll forget youre eating something you threw together in half an hour.
  • Spinach wilts right into the cream, adding color and nutrition without any extra effort or guilt.
  • Leftovers reheat beautifully with a splash of milk, making lunch the next day something to look forward to.
02 -
  • Don't skip reserving the pasta water because its starch is the key to making the sauce silky and helping it stick to the noodles instead of pooling at the bottom of the bowl.
  • Add the garlic after the onion has softened, not before, or it'll burn and turn bitter before the onion is ready.
  • Keep the heat low once you add the cream and cheese, or the sauce can break and turn grainy instead of smooth.
  • Toss the noodles with the sauce in the skillet rather than pouring sauce over plated noodles so every strand gets evenly coated.
03 -
  • Grate your own Parmesan instead of using pre grated cheese because it melts smoother and tastes fresher without any added cellulose or anti caking agents.
  • Taste the sauce before adding the noodles so you can adjust the seasoning while it's still easy to stir and fix.
  • If the sauce looks too thick after tossing, add pasta water one tablespoon at a time rather than dumping it in all at once.
  • Use a large skillet with high sides so you have room to toss the noodles without flinging sauce all over the stove.
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