Creamy Spinach Garlic Noodles (Printable)

Tender egg noodles wrapped in garlicky cream sauce with vibrant spinach. Easy, comforting, and ready in just 30 minutes.

# What You Need:

→ 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)

# 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 to 3 minutes until softened. Add garlic and sauté for 1 minute until fragrant.
03 - Add spinach to the skillet and cook, stirring frequently, until wilted, approximately 2 minutes.
04 - Pour in heavy cream and milk, stirring 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 evenly, 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 as needed. Serve immediately, topped with extra Parmesan cheese if desired.

# Expert Suggestions:

01 -
  • It comes together faster than most takeout arrives, and tastes like you spent an hour in the kitchen.
  • The sauce clings to every noodle without feeling heavy or overwrought.
  • You can toss in whatever protein or vegetables you have on hand and it still works beautifully.
  • It's the kind of comforting that doesn't require a special occasion or a trip to three different stores.
02 -
  • Don't skip reserving the pasta water, its starch is the only thing that will loosen the sauce without making it watery.
  • Add the Parmesan off the heat or on very low heat to prevent it from clumping or turning grainy.
  • Fresh spinach wilts fast, so don't walk away or it'll turn into a sad pile of mush.
03 -
  • Use a large skillet with high sides so you have room to toss the noodles without flinging sauce everywhere.
  • If you want extra garlic flavor, reserve a little raw minced garlic to stir in at the very end for a sharper bite.
  • Don't drain the noodles too early, they'll keep cooking in the hot sauce so aim for just shy of al dente.
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