Creamy Spinach Garlic Noodles (Print)

Tender egg noodles in a rich garlicky cream sauce with vibrant spinach. Comforting, flavorful, and simple to prepare in just 30 minutes.

# Ingredients:

→ 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

# Directions:

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, 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 Tips:

01 -
  • It comes together in less time than delivery would take, using ingredients you probably already have tucked in the fridge.
  • The sauce clings to every noodle with just the right amount of richness without feeling heavy or overly indulgent.
  • You can toss in whatever protein or vegetables you have on hand and it still tastes like you planned it all along.
  • Leftovers reheat beautifully with a splash of milk, making tomorrow's lunch something to actually look forward to.
02 -
  • Don't skip reserving the pasta water; that starchy liquid is what turns a good sauce into one that actually clings to the noodles instead of pooling at the bottom of the bowl.
  • Add the garlic after the onion has softened; garlic burns quickly and turns bitter if it hits the hot butter first.
  • Use freshly grated Parmesan rather than the pre shredded kind, which contains anti caking agents that prevent it from melting smoothly.
  • If the sauce looks too thick after tossing, add pasta water one tablespoon at a time; it loosens beautifully without diluting the flavor.
03 -
  • Warm your serving bowls in a low oven for a few minutes before plating; it keeps the noodles from cooling down too quickly at the table.
  • Grate extra Parmesan and pass it around separately so everyone can add as much as they want without making the sauce too salty.
  • If you're doubling the recipe, use two skillets instead of one giant pan; it's easier to toss everything evenly and the sauce emulsifies better.
  • A microplane zester is the fastest way to grate both the Parmesan and the nutmeg, giving you fluffy, evenly distributed flavor.
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