This Spinach Spaghetti is made with fresh spinach wilted right into a garlic parmesan cream sauce, tossed with hot spaghetti until every strand is coated.

It’s a fast, meatless dinner that still feels rich thanks to the cream and parmesan doing most of the work.

I make this on nights when I want something comforting but don’t have meat thawed, and it comes together in about 20 minutes start to finish. It’s also easy to dress up with a protein if you want to add one later. I like serving this next to Broccoli Bacon Alfredo Pasta or Homemade Hamburger Macaroni and Cheese for a bigger pasta night spread.

If you like easy, creamy pasta dinners like this one, these are worth trying too:

Spaghetti Pasta with Spinach in Cream Sauce with Parmesan

Ingredients You’ll Need

Freshly grated parmesan melts into the sauce far more smoothly than the pre-shredded kind, which is worth the extra couple of minutes. Reserving a cup of pasta water before draining gives you a way to loosen the sauce if it thickens up too much.

Ingredients

12 oz spaghetti
3 tbsp butter
4 cloves garlic, minced
6 cups fresh spinach
1 cup heavy cream
1 cup freshly grated parmesan cheese
1/4 tsp red pepper flakes (optional)
Salt and pepper, to taste
Reserved pasta water, as needed

Directions

Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente.
Reserve about 1 cup of the pasta water before draining.
Set the drained pasta aside.
While the pasta cooks, melt the butter in a large skillet over medium heat.
Add the garlic and cook for 30 seconds, just until fragrant, being careful not to let it burn.
Add the spinach in batches, stirring until wilted, about 2 to 3 minutes total.
Pour in the heavy cream and bring to a gentle simmer.
Let it cook for 2 to 3 minutes, until it starts to thicken slightly.
Stir in the parmesan cheese and red pepper flakes, if using, until the cheese melts into the sauce.
Add the drained spaghetti directly to the skillet and toss to coat in the sauce.
If the sauce looks too thick, add reserved pasta water a splash at a time until it reaches a consistency that coats the noodles smoothly.
This one comes together fast, just so you know, so have everything ready before you start tossing.
Taste and season with salt and pepper.
Toss once more to make sure everything is evenly coated.
Serve immediately while hot.
Top with extra parmesan if you’d like and enjoy!

Important Recipe Notes

Use freshly grated parmesan, not the pre-shredded kind. Pre-shredded cheese has anti-caking starch on it that keeps it from melting as smoothly into the sauce.
Reserve pasta water before draining. It’s the easiest way to loosen a cream sauce that’s thickened too much, and the starch in it also helps the sauce cling to the noodles.
Don’t let the garlic burn. Burnt garlic turns bitter fast, so keep the heat at medium and watch it closely during that 30-second step.
This comes together quickly once the pasta is done, so have the spinach, cream, and cheese all measured out and ready before you start the sauce.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of milk or cream to loosen the sauce back up.
This doesn’t freeze particularly well, since cream sauces tend to separate after thawing. It’s best enjoyed fresh or within a few days.

How to Serve, Store & Customize This Recipe

Serving: Serve immediately while hot, topped with extra parmesan and a crack of black pepper. This works well as a light main on its own or alongside a simple green salad.

Storing: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, adding a splash of milk or cream to bring the sauce back together.

Customizing: Add grilled chicken or shrimp for extra protein, or stir in sun-dried tomatoes for a pop of color and tang. Swap the spaghetti for fettuccine if you want a heartier noodle to hold the sauce.