Tender egg noodles enveloped in rich, garlicky cream sauce with vibrant spinach. Comforting, flavorful, and simple to prepare.
# Ingredient List:
→ 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
# Steps:
01 - Bring a large pot of salted water to a boil. Cook egg noodles according to package directions until al dente. Drain and reserve 1/2 cup of pasta water.
02 - Melt butter in a large skillet over medium heat. Add chopped onion and cook for 2 to 3 minutes until softened. Stir in minced garlic and sauté for 1 minute until fragrant.
03 - Add fresh baby spinach to the skillet and cook, stirring constantly, until completely wilted, approximately 2 minutes.
04 - Pour heavy cream and whole milk into the skillet and stir to combine. Bring the mixture to a gentle simmer.
05 - Reduce heat to low. Add grated Parmesan cheese, salt, black pepper, and nutmeg if using. Stir until the cheese is completely melted and the sauce is smooth.
06 - Add the drained noodles to the skillet. Toss thoroughly to coat, adding reserved pasta water a small amount at a time until the sauce clings to the noodles and reaches the desired consistency.
07 - Sprinkle with crushed red pepper flakes if desired. Taste and adjust seasoning as needed.
08 - Transfer to serving bowls immediately and top with additional grated Parmesan cheese if desired.
