Garlic Butter Spinach and Pasta Recipe

Ash Tyrrell

Garlic Butter Spinach and Pasta Recipe

I just finished making this garlic butter spinach and pasta recipe, and honestly, it’s one of those dishes that makes you pause after the first bite. I love how something so simple can taste so comforting and rich.

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Prep Time 10

Cook Time 15

Ingredients Method Notes

Ingredients

Spaghetti or linguine – 12 ounces Long pasta works best because it coats evenly with garlic butter sauce. I prefer spaghetti, but linguine gives a slightly silkier bite.
Fresh spinach – 5 ounces Fresh spinach wilts perfectly into the pasta. I don’t recommend frozen spinach because it releases too much water and dulls the flavor.
Unsalted butter – 4 tablespoons Butter is the heart of this recipe. Using unsalted butter lets you control the seasoning better.
Olive oil – 1 tablespoon A little olive oil keeps the butter from browning too quickly and adds a subtle depth.
Garlic cloves – 4 to 5 minced (Fresh garlic is essential here. Pre-minced garlic lacks the punch this dish needs.)
Red pepper flakes – ¼ teaspoon optional (This adds a gentle heat. You can adjust more or less depending on your spice tolerance.)
Salt – 1 teaspoon or to taste (Season the pasta water well; it’s the first layer of flavor.)
Black pepper – ½ teaspoon Freshly cracked black pepper enhances the buttery sauce beautifully.
Parmesan cheese – ½ cup freshly grated (Grating your own Parmesan makes a big difference in texture and flavor.)
Reserved pasta water – ½ cup as needed (This starchy water helps emulsify the sauce and keeps it silky.)

Method

Bring a large pot of salted water to a boil and cook the pasta until al dente. I always reserve some pasta water before draining. This water is key for adjusting the sauce later.
In a large skillet, melt butter with olive oil over medium heat. Add minced garlic and cook gently until fragrant. Be careful not to brown it, as garlic turns bitter fast.
Add fresh spinach to the skillet and stir until wilted. This takes only a minute or two. The spinach should stay bright green and tender.
Add the drained pasta directly into the skillet. Toss everything together so the noodles get coated evenly. Pour in some reserved pasta water to loosen the sauce.
Season with salt, black pepper, and red pepper flakes. Turn off the heat and sprinkle in Parmesan cheese. Toss again until everything looks glossy and well mixed.

Notes

I always salt my pasta water generously; it makes a huge difference.
I grate Parmesan fresh because it melts better and tastes sharper.
I add pasta water slowly so the sauce doesn’t get watery.
I like finishing with a small knob of butter for extra shine and flavor.