Ingredients for Fettuccine With Spinach Cream Sauce
- Fettuccine Pasta
- 4 tablespoons (1/2 stick) unsalted butter
- Fresh Mushrooms
- All Purpose Flour
- 1/2 cup grated Parmesan cheese, plus extra for serving
- Half And Half
- Frozen Chopped Spinach
- Cherry Tomatoes
- Basil Leaves
- Salt and freshly ground black pepper to taste
- Pepper
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How to Make Fettuccine With Spinach Cream Sauce
- Bring a large pot of salted water to a boil. Add fettuccine and cook according to package directions, until al dente. Reserve about 1/2 cup of pasta water before draining.
- While the pasta cooks, melt butter in a large skillet over medium heat. Add garlic and cook for about 30 seconds, until fragrant. Be careful not to burn the garlic.
- Add spinach to the skillet and cook until wilted, about 2-3 minutes.
- Stir in heavy cream, Parmesan cheese, and nutmeg. Bring to a simmer and cook for 2-3 minutes, until the sauce slightly thickens. Season with salt and pepper to taste.
- Add the drained fettuccine to the skillet and toss to coat in the sauce. Add a little pasta water if needed to adjust the consistency.
- Serve immediately, garnished with extra Parmesan cheese and a sprinkle of red pepper flakes (optional).
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
11g
Fat
67g
Carbs
14g
