Description
This Creamy Spinach Alfredo features tender pasta enveloped in a luxuriously rich and velvety Parmesan cream sauce loaded with fresh spinach and aromatic garlic. Ready in just 20 minutes, it’s the ultimate comfort food that’s elegant enough for company yet simple enough for busy weeknights.
Ingredients
Scale
For the Pasta:
- 1 lb fettuccine pasta (or pasta of choice)
- 1 tablespoon salt (for pasta water)
- 1 cup reserved pasta cooking water
For the Alfredo Sauce:
- 4 tablespoons unsalted butter
- 4-5 cloves garlic, minced
- 2 cups heavy cream
- 1½ cups freshly grated Parmesan cheese (about 4 oz)
- 4-5 cups fresh baby spinach (about 4-5 oz)
- ½ teaspoon salt (or to taste)
- ½ teaspoon freshly ground black pepper
- Pinch of nutmeg (optional but recommended)
- ¼ teaspoon red pepper flakes (optional, for heat)
For Garnish:
- Additional Parmesan cheese
- Fresh parsley, chopped
- Extra black pepper
- Lemon zest (optional, for brightness)
Instructions
- Cook the pasta: Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt—it should taste like the sea. Add fettuccine and cook according to package directions until al dente (usually 8-10 minutes). Before draining, use a ladle or measuring cup to reserve at least 1 cup of the starchy pasta cooking water—this is crucial for adjusting sauce consistency. Drain pasta but don’t rinse it.
- Start the sauce base: While pasta cooks, melt butter in a large, deep skillet over medium heat. Once melted and foamy, add minced garlic. Sauté for 1-2 minutes, stirring frequently, until fragrant and just beginning to turn golden. Don’t let it brown or burn, as this creates bitter flavors.
- Add the cream: Pour in the heavy cream, stirring to combine with the garlic butter. Bring to a gentle simmer, then reduce heat to medium-low. Let it simmer very gently for 3-4 minutes, stirring occasionally, until it begins to thicken slightly. Don’t let it boil vigorously or it may break.
- Incorporate the cheese: Remove the skillet from heat temporarily. Gradually add the freshly grated Parmesan cheese in three additions, whisking constantly after each addition until completely melted and incorporated before adding more. This gradual method prevents clumping and creates the smoothest sauce. The sauce should be thick, creamy, and coat the back of a spoon.
- Wilt the spinach: Return the skillet to low heat. Add the fresh spinach in handfuls, stirring gently as each addition wilts down. This takes about 2-3 minutes total. The spinach will reduce dramatically in volume. Season with salt, pepper, and a tiny pinch of nutmeg if using.
- Combine pasta and sauce: Add the drained pasta directly to the skillet with the Alfredo sauce. Using tongs or pasta forks, toss everything together gently but thoroughly, ensuring every strand is coated in the creamy sauce. If the sauce seems too thick, add reserved pasta water 2-3 tablespoons at a time, tossing between additions, until you reach your desired consistency. The sauce should be creamy and coat the pasta without being soupy.
- Final adjustments: Taste and adjust seasoning with additional salt and pepper if needed. Remember that Parmesan is salty, so you may need less salt than expected. If you want more garlic flavor or a brighter taste, you can add a small squeeze of fresh lemon juice at this point.
- Serve immediately: Transfer to serving bowls or a large serving platter. Garnish with additional freshly grated Parmesan, chopped fresh parsley, freshly cracked black pepper, and optional lemon zest. Serve right away while hot—Alfredo sauce is best enjoyed immediately and continues to thicken as it sits.
Notes
- Cheese quality matters: Use real Parmigiano-Reggiano grated fresh from a block. Pre-shredded cheese won’t melt smoothly and contains additives that make sauce grainy.
- Don’t rinse pasta: The starch on the pasta helps the sauce adhere better. Rinsing washes away this valuable starch.
- Pasta water is magic: The starchy water helps thin the sauce while maintaining creaminess. Don’t skip reserving it!
- Work quickly: Alfredo sauce thickens as it cools. Have everything ready and serve promptly.
- Prevent sauce breaking: Don’t let the cream boil vigorously. Gentle simmering prevents separation.
- Fresh spinach vs. frozen: If using frozen spinach, use about 10 oz, thaw completely, and squeeze out every drop of liquid before adding.
- Add protein: Grilled chicken, shrimp, or salmon can be added to make this a heartier meal.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner, Main Course, Pasta
- Method: Stovetop, One-Pan
- Cuisine: Italian-American
Nutrition
- Serving Size: About 1½ cups pasta with sauce (⅙ of recipe)
- Calories: 520
- Sugar: 3g
- Sodium: 520mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 90mg