📖 Instructions

1. First things first, get your pasta water boiling! Fill a large pot with at least 4-5 quarts of water. Add a generous pinch of salt (about 1-2 tablespoons) to the water. This is crucial for flavoring your pasta from the inside out. Place the pot over high heat and bring it to a rolling boil. While the water heats, you can start prepping your other ingredients.
2. Once the water is vigorously boiling, add your dried pasta. Give it a good stir immediately to prevent it from sticking together. Cook according to the package directions until it’s al dente – meaning it should be firm to the bite, not mushy. This usually takes about 8-10 minutes for most pasta shapes. Remember, we want it to still have a little chew.
3. Before draining your pasta, grab a heatproof liquid measuring cup or mug and reserve about 1 to 1.5 cups of that starchy pasta cooking water. This liquid gold is key to achieving a truly creamy sauce, helping it emulsify and cling beautifully to the pasta. Once you've got your water, go ahead and drain the rest of the pasta, but don't rinse it! Rinsing removes the starch needed for the sauce to stick.
4. Now, let's start on that amazing sauce! While the pasta is cooking, or immediately after it’s drained, heat the olive oil in a large skillet or a Dutch oven over medium heat. You want something big enough to eventually toss all the pasta in. Once the oil shimmers, add the minced garlic. Stir frequently for about 1 minute, until it becomes fragrant. Be careful not to let it brown or burn, as burnt garlic turns bitter. Just a light golden color is perfect.
5. Next, pour in the heavy cream and vegetable broth into the skillet with the garlic. Bring the mixture to a gentle simmer, stirring occasionally. Let it bubble lightly for about 3-5 minutes, allowing the sauce to thicken slightly. You’ll see it start to coat the back of a spoon. This is where the magic really begins to happen, concentrating those delicious flavors.
6. Reduce the heat to low, then add the fresh spinach to the simmering cream sauce. Add it in batches if your skillet is overflowing. Gently stir the spinach into the sauce. It will look like a lot at first, but don't worry, spinach wilts down significantly. Continue stirring until all the spinach has completely wilted and is tender, which should only take 2-3 minutes. Season the sauce with salt and black pepper to taste. Remember, we added salt to the pasta water, so taste first!
7. Finally, add the drained, cooked pasta directly into the skillet with the creamy spinach sauce. Pour in about 1/2 cup of the reserved pasta cooking water. Toss everything together using tongs, ensuring every strand of pasta is coated in the luscious sauce. If the sauce seems too thick, add more pasta water, a tablespoon at a time, until it reaches your desired consistency. The pasta water helps bind the sauce and make it extra silky.
8. Stir in half of the grated Parmesan cheese and the red pepper flakes (if using) and continue to toss until it’s all melted and well combined. Give it a final taste and adjust seasoning if needed. The cheese adds a wonderful salty, umami depth that elevates the entire dish.
9. Serve immediately in warm bowls. Garnish each serving with extra grated Parmesan cheese and fresh parsley, if you like. A sprinkle of fresh black pepper also never hurts. Enjoy your warm, comforting, and utterly delicious creamy garlic spinach pasta!