Creamy Spinach Pasta

# Components:

→ Pasta

01 - 12 oz penne or fettuccine

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 black pepper

10 - Salt, to taste

→ Garnish

11 - Extra grated Parmesan, to serve

12 - Freshly ground black pepper

# Method:

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

02 - While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute.

03 - Add chopped spinach and cook, stirring frequently, until wilted, about 2 to 3 minutes.

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

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

06 - Add the drained pasta to the skillet and toss to coat thoroughly. If sauce is too thick, gradually add reserved pasta water until desired consistency is reached.

07 - Plate immediately, garnishing with extra grated Parmesan and freshly ground black pepper.

# Expert Advice:

01 -

It tastes like restaurant-quality comfort, but comes together faster than ordering delivery.
The nutmeg is the secret weapon that makes people ask what your ingredient is, even though it's barely noticeable.
You look like you've been cooking all day when it's truly just a quick weeknight win.

02 -

Never dump cold cream into a high heat—it curdles into little flecks of sadness instead of turning silky.
That reserved pasta water is liquid gold because the starch in it helps the sauce cling to the pasta instead of sliding off.
Nutmeg and spinach are best friends in ways you don't expect until you taste them together.

03 -