Creamy Spinach and Garlic Pasta with Parmesan
Ingredients
- 1 poundpasta
- 10 ouncesspinach (fresh)
- 4 clovesgarlic
- 3 tablespoonbutter
- 1 cupheavy cream
- ¾ cupParmesan cheese
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes (optional)
Prep
- 01
Mince 4 cloves garlic.
- 02
If the spinach is bulky, roughly chop it into manageable pieces.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 9–11 minutes. Reserve 1 cup of pasta water, then drain.
- 02
While the pasta cooks, melt butter in a large skillet over medium heat. Add garlic and cook for 1 minute, stirring, until fragrant.
- 03
Add spinach in batches, stirring until completely wilted, about 3–4 minutes total.
- 04
Pour in the heavy cream and bring to a gentle simmer. Cook for 2 minutes.
- 05
Remove from heat and stir in 3/4 cup Parmesan until melted and smooth. Season with salt, black pepper, and red pepper flakes if using.
- 06
Add the drained pasta to the skillet and toss gently, adding pasta water a splash at a time to reach a silky consistency. Serve immediately with extra Parmesan.
Spice Tips
If you like a bit of heat, finish with a pinch of red pepper flakes stirred in after the Parmesan melts. For earthiness, add 1/4 teaspoon nutmeg when you add the cream. A squeeze of fresh lemon juice brightens the dish beautifully.
For a lighter version, swap heavy cream for half-and-half or whole milk (add a tablespoon of cornstarch mixed with water if the sauce seems thin). Leftovers reheat gently with a splash of pasta water.