Creamy Spinach Pasta Dish

# What You'll Need:

→ Pasta

01 - 12 oz penne or fettuccine pasta

02 - Salt, for boiling water

→ Sauce

03 - 2 tbsp olive oil

04 - 3 cloves garlic, finely minced

05 - 7 oz fresh spinach, roughly chopped

06 - 1 cup heavy cream

07 - ½ cup grated Parmesan cheese

08 - ¼ tsp ground nutmeg

09 - ¼ tsp ground black pepper

10 - Salt, to taste

→ Garnish

11 - Extra grated Parmesan cheese

12 - Freshly ground black pepper

# How to Make It:

01 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Reserve ½ cup of pasta water, then drain.

02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

03 - Add the chopped spinach to the skillet and cook, stirring, until wilted, approximately 2 to 3 minutes.

04 - Reduce heat to low. Pour in heavy cream and stir to combine. Allow to simmer gently for 2 to 3 minutes.

05 - Stir in grated Parmesan, ground nutmeg, black pepper, and salt. Let the sauce thicken slightly over 2 to 3 minutes.

06 - Add the drained pasta to the skillet and toss to coat thoroughly. If needed, loosen sauce with reserved pasta water until desired consistency is reached.

07 - Plate immediately and garnish with extra Parmesan and a sprinkle of freshly ground black pepper.

# Expert Advice:

01 -

Ready in 30 minutes and tastes like you spent way more time than you actually did.
The nutmeg is your secret weapon—just a whisper of it transforms ordinary cream into something unexpectedly sophisticated.
Spinach sneak attack for anyone who claims they don't eat their greens.

02 -

Don't let that cream boil hard or it can break and separate—gentle heat is your friend from the moment cream hits the pan.
That reserved pasta water is how you control your sauce texture, so add it slowly and taste as you go rather than dumping it all in at once.

03 -