Creamy Spinach Garlic Noodles (Printer-Friendly)

Tender egg noodles enveloped in rich garlicky cream sauce with vibrant spinach—comforting 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 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 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; 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 like restaurant pasta but uses ingredients you probably already have in your fridge.
  • The garlic mellows into something sweet and rich instead of sharp, especially if you resist the urge to crank the heat.
  • Leftovers reheat surprisingly well with a splash of milk, which is rare for cream sauces.
  • You can double the spinach without anyone noticing, which makes me feel slightly less guilty about the heavy cream.
02 -
  • The garlic burns fast, so don't walk away from the stove once it hits the pan; one minute is all it needs.
  • Reserve that pasta water before you drain the noodles, because once it's gone, you can't get it back, and plain water won't do the same job.
  • If the sauce looks too thick after you toss the noodles, don't panic, just add pasta water a tablespoon at a time until it loosens up.
  • Fresh Parmesan melts smoother than pre-shredded, which often has cellulose that makes the sauce grainy and sad.
03 -
  • Grate your Parmesan on the smallest holes of a box grater so it melts faster and doesn't clump in the sauce.
  • If you want a deeper garlic flavor without the risk of burning, add half the garlic with the onions and the other half right before the cream goes in.
  • A pinch of nutmeg sounds fancy, but it's the secret ingredient that makes people ask what you did differently, even if they can't name it.
  • Taste the sauce before you add the noodles, because it's easier to adjust seasoning when it's just liquid.
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