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Creamy Spinach Linguine with Parmesan (Serves 2)

Prep 10 min Cook 12 min Difficulty 2/5

Creamy spinach linguine with Parmesan: quick, cozy, serves 2. Ready in about 22 minutes.

Why this recipe works

This creamy linguine with spinach and Parmesan comes together in about 20 minutes, perfect for a cozy weeknight dinner. It suits home cooks who want a comforting, ingredient-flexible pasta dish.

Search intent: how to make creamy spinach linguine with Parmesan
  • creamy linguine recipe
  • spinach parmesan pasta
  • linguine with cream sauce
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  • quick weeknight pasta
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  • garlic shallot cream sauce
  • pasta with reserved pasta water

Key takeaways

Use reserved pasta water to adjust sauce consistency.
Do not overcook the spinach to keep color and texture.
Finish with parsley and extra Parmesan for brightness.

Recipe guide

This creamy linguine with spinach and Parmesan comes together in about 20 minutes, perfect for a cozy weeknight dinner. It suits home cooks who want a comforting, ingredient-flexible pasta dish.

A quick, creamy pasta—ready in under 25 minutes.

  • Use reserved pasta water to adjust sauce consistency.
  • Do not overcook the spinach to keep color and texture.
  • Finish with parsley and extra Parmesan for brightness.

1. Cook pasta and prep sauce

Cook pasta in salted water until al dente, reserving 60 ml of pasta water. Drain.

2. Make the creamy sauce

In a skillet, heat olive oil and melt butter. Sauté shallot until soft, add garlic 30 seconds, then pour in cream and simmer. Stir in Parmesan until smooth; season with pepper, nutmeg, and salt.

3. Combine and finish

Add spinach; cook until wilted. Toss in pasta with reserved water to loosen sauce. 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 use a different type of pasta? Yes, you can substitute with gluten-free pasta or whole-wheat linguine for a different texture.
What can I use if I don’t have heavy cream? Yes. If you don’t have heavy cream, use equal parts milk plus a teaspoon of butter to mimic richness, or use half-and-half.
How should I finish the dish? Serve with extra Parmesan and a squeeze of lemon for brightness. It serves 2 as a main or 4 as a side.