Creamy Garlic Fusilli Pasta is a dish that’s fresh, coated with a velvety rich sauce, and savory flavor. Great for an easy weeknight dinner.
If you like simple Pasta Dishes like my Instant Pot Spaghetti and Meatballs or Easy Shrimp Scampi, then this is the perfect creamy and flavorful dish that you can serve for a quick dinner or lunch.
Why You’ll Love This Creamy Garlic Fusilli Pasta?
- Fresh spinach, lemon juice and zest provide a bright and refreshing flavor that balances the rich sauce.
- Ready in about 20 minutes, which makes this a great recipe that satisfies when your evening is at its busiest.
Sabrina’s Creamy Garlic Fusilli Pasta Recipe
This Creamy Garlic Fusilli Pasta recipe is the perfect way to turn what could be a really simple meal into a restaurant-quality dish. This impressive recipe adds rich and bold flavors along with the creamy sauce, without it being difficult to make. If you’re serving this as your main for dinner, don’t forget to add some of your favorite sides like toasted Garlic Bread, and a refreshing salad like Caprese or Tomato Salad. With the versatility of this pasta, don’t be afraid to make it your own. Check out the Variations below for ideas.
Recipe Card
Ingredients
- 1 pound Fusilli pasta , cooked and drained
- 4 tablespoons unsalted butter
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
- 3 garlic cloves , minced
- 3 cups fresh spinach
- 2 cups heavy cream
- 2 tablespoons lemon juice
- 1 cup Parmesan cheese , shredded
- 2 teaspoons grated lemon zest
Instructions
- Cook fusilli according to instructions, drain, and set aside. Do not rinse.
- Note: Reserve ¼ to ½ cup of pasta water to thin out the cream sauce if desired. You might not end up using this starchy water, but it's better to have some than not.
- Add butter to a large heavy skillet on medium high heat.
- Add the garlic and spinach, stirring and cooking until spinach wilts and the water has evaporated.
- Add in the heavy cream and lemon juice, stirring well.
- Bring to a simmer and cook for 3-4 minutes until slightly thickened.
- At this point, if your sauce is too thick to your liking, add 1-2 tablespoons of pasta water and stir until you reach your desired consistency.
- Add in the cooked pasta, Parmesan cheese, and lemon zest.
Nutrition
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Chef’s Note
Keep the sauce at a gentle simmer after adding the heavy cream and lemon juice. Boiling it too vigorously can cause the sauce to separate, especially with the acidity of the lemon juice.
Table of contents
Can this be made ahead of time?
This is best served fresh, since the pasta absorbs the sauce as it sits, and the cream based sauce can separate during reheating. However, you can prepare some of the ingredients up to a day in advance. Wash the spinach, mince the garlic, zest and juice the lemon, and shred the Parmesan. Store everything separately in the refrigerator, then cook the pasta and prepare the sauce before serving.
How to Store
- Serve: Don’t leave this at room temperature for more than 2 hours at a time.
- Store: If you have any leftovers, cool completely and transfer to an airtight container, and store in the fridge for 5-7 days.
- Freeze: Freeze this recipe for up to 3 months, however the sauce may separate when frozen. Let the recipe thaw in the fridge, then reheat on the stovetop, and whisk the sauce as you go. If necessary, add some cream or milk to help with consistency.
Variations
- Extra cheese: If you want a more cheesy flavor, you add mozzarella, cheddar, gouda, or Jack cheese to the cream and cheese sauce in this recipe.
- Vegetables: There are plenty of different vegetables to mix into the sauce. Add diced bell peppers, mushrooms, peas, sugar snap peas, or broccoli.
- Chicken: Add some chicken breast to the meal. Sear cubed chicken in a skillet at the same time you cook the noodles. Then set aside once it’s cooked through. Mix the chicken into the sauce until it’s coated for a complete dinner.
- Seasonings: Add different seasonings like fresh basil, fresh parsley or dried flakes, rosemary, red pepper flakes, or thyme.
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