Creamy Spinach Garlic Noodles (Printable)

Tender egg noodles in a rich, garlicky cream sauce with fresh spinach. Easy, comforting, and ready in just 30 minutes.

# 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 frequently, until completely wilted, approximately 2 minutes.
04 - Pour heavy cream and whole milk into the skillet and stir to combine. Bring the mixture to a gentle simmer.
05 - Reduce heat to low. Add grated Parmesan cheese, salt, ground black pepper, and nutmeg if using. Stir continuously until cheese is melted and the 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 the sauce clings to the noodles and reaches desired creaminess.
07 - Sprinkle with crushed red pepper flakes if desired. Taste and adjust seasoning as needed.
08 - Transfer to serving bowls immediately while hot. Top with additional grated Parmesan cheese if desired.

# Expert Advice:

01 -
  • It transforms pantry basics into something that tastes like you spent all afternoon cooking.
  • The garlic perfumes the whole house in the best possible way.
  • Spinach wilts right into the cream so even picky eaters barely notice the greens.
  • Leftovers reheat beautifully with just a splash of milk.
02 -
  • Do not skip reserving the pasta water, I forgot once and the sauce stayed too thick and would not coat the noodles properly.
  • Add the garlic after the onion or it will burn and turn bitter before the onion softens.
  • If the sauce looks too thin, let it simmer another minute, if it is too thick, add pasta water one tablespoon at a time.
03 -
  • Grate your own Parmesan instead of using pre-grated, it melts smoother and tastes so much better.
  • If you love garlic, add an extra clove or two, this dish can handle it.
  • Taste the sauce before adding the noodles and adjust the seasoning then, it is much easier to fix at that stage.
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