Creamy Spinach Garlic Noodles (Printable Version)

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

# Needed 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

# 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 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 constantly, 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 over medium heat.
05 - Reduce heat to low. Add Parmesan cheese, salt, black pepper, and nutmeg if using. Stir continuously until the cheese is completely melted and the sauce achieves a smooth consistency.
06 - Add the 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 the desired creaminess.
07 - Sprinkle with red pepper flakes if desired. Taste and adjust seasoning as needed. Serve immediately, topped with additional Parmesan cheese if desired.

# Expert Advice:

01 -
  • It tastes like something you'd order at a cozy bistro, but you can make it in your pajamas on a weeknight.
  • The cream sauce clings to every ribbon of noodle without feeling heavy or overly rich.
  • You probably already have most of these ingredients sitting in your kitchen right now.
  • It's one of those rare dishes that feels indulgent but comes together faster than delivery.
02 -
  • Don't dump all the pasta water in at once—add it gradually so you can control the consistency of the sauce.
  • If your garlic burns even a little, it'll taste bitter and throw off the whole dish, so keep the heat moderate and stir constantly.
  • Freshly grated Parmesan melts so much better than the pre-shredded kind, which often has anti-caking agents that make the sauce grainy.
03 -
  • Use a large skillet so there's plenty of room to toss the noodles without them clumping together.
  • Taste the sauce before adding the noodles—it should be slightly over-seasoned since the pasta will dilute it.
  • If the sauce looks too thick, don't panic—just keep adding pasta water a little at a time until it loosens up.
  • For extra depth, add a squeeze of lemon juice right before serving to brighten all the rich flavors.
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