Creamy Spinach Spaghetti
A quick and velvety pasta dish featuring tender spaghetti tossed in a rich, garlicky spinach cream sauce—ready in under 30 minutes.
Ingredients
- 8 oz (225g) spaghetti (or linguine)
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 cup heavy cream (or half-and-half for lighter version)
- ½ cup grated Parmesan cheese (+ extra for garnish)
- 4 cups fresh spinach, roughly chopped
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
- 1 tbsp lemon juice (optional, for brightness)
Instructions
- Cook spaghetti according to package instructions. Reserve ½ cup pasta water, then drain.Heat olive oil in a large skillet over medium heat. Sauté garlic until fragrant (~30 seconds).Add spinach and cook until wilted (2–3 minutes).Pour in heavy cream, Parmesan, salt, pepper, and red pepper flakes. Simmer 3–4 minutes until slightly thickened.Toss cooked spaghetti into the sauce, adding pasta water as needed to loosen.Finish with lemon juice (if using) and garnish with extra Parmesan.
Notes
- Substitutions: Use cashew cream or coconut milk for dairy-free. Add mushrooms or chicken for protein.
- Storage: Best fresh; sauce thickens when refrigerated. Reheat with a splash of milk or water.