Garlic Butter Spinach and Pasta Recipe

Ben Carraoli

Garlic Butter Spinach and Pasta Recipe

Honestly, the first time I made this garlic butter spinach and pasta, it instantly became one of my favorite quick dinners. I remember twirling the warm, buttery bow tie noodles around my fork while that garlicky aroma filled my kitchen. The fresh spinach wilted perfectly into the silky sauce, making every bite deliciously balanced.

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Prep Time 5

Cook Time 15

Servings: 4

Ingredients Method Notes

Ingredients

8 ounces bow tie pasta: The shape holds the sauce well but any pasta you love will work.
4 tablespoons butter: Unsalted is ideal so you can control the seasoning.
1 tablespoon minced garlic: Fresh garlic gives that bold aromatic flavor you expect.
8 ounces fresh baby spinach: Fresh works best — frozen spinach can get watery and dilute the sauce.
1 teaspoon dried basil: Adds a gentle herbal note that pairs beautifully with garlic.
Salt & freshly ground pepper to taste: Season gradually and adjust at the end.
Fresh Parmigiano-Reggiano: Freshly grated melts and blends much better than pre-shredded.
2 ounces cream cheese room temperature: Adds creaminess without making the sauce heavy.
¼ cup milk: Helps loosen the sauce and gives it a silky texture.

Method

I start by boiling the pasta in salted water until al dente. This texture keeps the noodles firm and prevents them from becoming mushy once mixed with the sauce.
While the pasta cooks, I melt butter in a large pan and sauté the minced garlic just until fragrant. Then I toss in the fresh spinach, letting it wilt until soft but still vibrant and tender.
After draining the pasta, I add it to the skillet along with cream cheese and milk. Stirring gently helps everything melt into a creamy sauce that coats every piece of pasta. A sprinkle of dried basil, salt, and pepper brings all the flavors together.

Notes

I use freshly minced garlic because it has a brighter, stronger flavor.
I never overcook the spinach — a quick wilt keeps it fresh and tender.
A little extra milk helps loosen the sauce if it thickens too much.
I always taste at the end and adjust salt for the best flavor.
Sometimes I add lemon zest for a pop of freshness.