Creamy Garlic Spinach Pasta with Crispy Breadcrumb Topping
Ingredients
- 12 ouncespasta (any short shape like penne or rigatoni)
- 5 ouncesfresh spinach
- 4 clovesgarlic
- 1 cupheavy cream
- ½ cupwhole milk
- ½ cupParmesan cheese
- 2 tablespoonsbutter
- 2 tablespoonsolive oil
- ½ cuppanko breadcrumbs
- ·salt
- ·black pepper
- ·red pepper flakes
Prep
- 01
Mince 4 cloves garlic.
- 02
Grate 1/2 cup Parmesan cheese if using a block.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 1 minute less than package directions. Reserve 1 cup pasta water, then drain.
- 02
While pasta cooks, heat 2 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
- 03
Add heavy cream and milk to the skillet. Bring to a gentle simmer, stirring occasionally, for 2–3 minutes. Stir in 1/2 cup Parmesan cheese until melted and smooth.
- 04
Add all the spinach to the cream sauce. Stir frequently for 2–3 minutes until the spinach is completely wilted.
- 05
Add the cooked pasta to the skillet and toss gently to coat. If the sauce seems thick, add pasta water a splash at a time until it reaches a silky consistency.
- 06
Season with salt, pepper, and a pinch of red pepper flakes to taste.
- 07
While pasta finishes cooking, heat 1 tablespoon olive oil in a small pan over medium-high heat. Add panko breadcrumbs and toast, stirring constantly, for 2–3 minutes until golden and fragrant. Season lightly with salt.
- 08
Divide pasta among bowls and top with crispy breadcrumbs. Serve immediately.
Spice Tips
For warmth, stir in 1/4 teaspoon nutmeg with the cream. If you like heat, increase the red pepper flakes to 1/4 teaspoon or add a small pinch of cayenne. A squeeze of fresh lemon juice at the end brightens the whole dish.
Make ahead: prep and mince the garlic up to 1 day in advance. The breadcrumbs add pleasant texture and a subtle nutty flavor; you can skip them in a pinch, but they're worth the 3 extra minutes. For dairy-free, substitute the cream and milk with 1 1/2 cups oat or cashew milk and omit the Parmesan.