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Creamy Spinach Linguine for Two

Prep 10 min Cook 12 min Difficulty 2/5

Creamy lemony spinach linguine: a quick, creamy pasta for two with Parmesan and fresh spinach.

Why this recipe works

This recipe makes a creamy linguine with spinach and Parmesan for two. It’s ideal for a comforting weeknight dinner or a simple date-night meal. It suits home cooks who want a quick, flavorful dish without many ingredients.

Search intent: How to make creamy spinach linguine for two
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  • spinach parmesan pasta
  • two-serving pasta
  • pasta with cream sauce
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  • parmesan pasta sauce

Key takeaways

Heavy cream and Parmesan create a quick, smooth sauce.
Reserve pasta water to adjust sauce consistency.
Toss pasta with wilted spinach and parsley just before serving.

Recipe guide

This recipe makes a creamy linguine with spinach and Parmesan for two. It’s ideal for a comforting weeknight dinner or a simple date-night meal. It suits home cooks who want a quick, flavorful dish without many ingredients.

A quick, creamy linguine that serves two.

  • Heavy cream and Parmesan create a quick, smooth sauce.
  • Reserve pasta water to adjust sauce consistency.
  • Toss pasta with wilted spinach and parsley just before serving.

1) Cook pasta and prep water

Cook pasta in salted water until al dente. Reserve 60 ml of pasta water, then drain.

2) Make the sauce

In a skillet, melt butter with a bit of olive oil. Sauté shallot until soft, 2–3 min. Add garlic and cook 30 sec. Add cream and simmer gently. Whisk in Parmesan until smooth; season with pepper, nutmeg, and salt.

3) Combine and serve

Add spinach to sauce until wilted. Add pasta and a splash of reserved water to loosen; toss to coat. Finish with parsley and extra Parmesan if desired.

Ingredients

  • 150 g linguine pasta
  • 120 ml heavy cream
  • 30 g unsalted butter
  • 40 g grated Parmesan cheese
  • 1 small shallot, finely minced
  • 1 clove garlic, minced
  • 50 g baby spinach
  • 1 tbsp olive oil
  • 1/4 tsp freshly ground black pepper
  • 1/8 tsp ground nutmeg
  • salt to taste
  • 1 tbsp chopped fresh parsley

Instructions

  1. Bring a large pot of salted water to a boil and cook linguine until al dente according to package instructions.
  2. Reserve about 60 ml of pasta cooking water, then drain the linguine.
  3. Heat olive oil in a large skillet over medium heat and melt the butter.
  4. Add minced shallot and cook until softened, about 2–3 minutes.
  5. Add minced garlic and cook until fragrant, about 30 seconds.
  6. Pour in the heavy cream and bring to a gentle simmer.
  7. Stir in grated Parmesan until melted and smooth.
  8. Season the sauce with black pepper, nutmeg, and salt to taste.
  9. Add the spinach to the sauce and cook until wilted.
  10. Toss the drained linguine into the skillet, adding reserved pasta water a little at a time to loosen the sauce and coat the pasta.
  11. Adjust seasoning if needed and stir in chopped parsley.
  12. Serve immediately, sprinkling extra Parmesan if desired.

FAQs

Can I make this recipe quickly? Yes, the sauce comes together quickly once the cream is heated and the Parmesan is melted.
Why add pasta water to the sauce? Reserve a little pasta water to loosen the sauce if it seems thick.
Can I use frozen spinach? Use fresh spinach at room temperature; it wilts quickly in the warm sauce.