Creamy Spinach Garlic Noodles (Printable)

Tender egg noodles in a rich, garlicky cream sauce with fresh spinach. Comforting, flavorful, and ready in just 30 minutes.

# What You'll 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)

# 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 Advice:

01 -
  • It comes together in half an hour but tastes like you've been simmering something all day.
  • The garlic perfumes your kitchen in a way that makes everyone suddenly very hungry.
  • You probably have most of these ingredients sitting in your fridge right now.
  • It's rich enough to feel indulgent but light enough that you won't regret a second helping.
02 -
  • Don't skip the pasta water; it contains starch that helps the sauce grab onto the noodles instead of pooling at the bottom of the bowl.
  • Add the garlic after the onion has softened, not before, or it will burn and turn bitter before the onion is ready.
  • Fresh Parmesan melts smoother than the pre-grated kind, which often contains anti-caking agents that make the sauce grainy.
03 -
  • Use the widest egg noodles you can find; the extra surface area means more sauce in every bite.
  • Grate your own Parmesan from a block; it melts smoother and tastes sharper than anything from a green can.
  • Taste the sauce before adding the noodles so you can adjust the seasoning while it's still easy to fix.
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