Tender penne or fettuccine coated in a velvety cream sauce with wilted spinach, aromatic garlic, and savory Parmesan cheese.
# Components:
→ Pasta
01 - 12 oz penne or fettuccine
→ Vegetables
02 - 7 oz fresh baby spinach, washed
03 - 2 garlic cloves, minced
04 - 1 small onion, finely chopped
→ Sauce
05 - 2 tbsp unsalted butter
06 - 1 cup heavy cream
07 - 1/2 cup grated Parmesan cheese
08 - 1/4 cup milk
09 - 1/2 tsp ground nutmeg
10 - Salt and black pepper, to taste
→ Garnish (optional)
11 - Extra grated Parmesan
12 - Freshly ground black pepper
# Directions:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
02 - Melt butter in a large skillet over medium heat. Add onion and sauté 3 minutes until translucent. Add garlic and cook 1 minute until fragrant.
03 - Stir in spinach and cook 2–3 minutes until just wilted.
04 - Pour in heavy cream and milk. Bring to a gentle simmer. Add Parmesan and nutmeg, stirring until cheese melts and sauce thickens slightly, about 2–3 minutes. Season with salt and pepper.
05 - Add drained pasta to skillet, tossing to coat. Add reserved pasta water as needed for desired consistency. Serve immediately with extra Parmesan and black pepper if desired.
