Fettuccine Florentine
Indulge in the creamy and comforting flavors of Fettuccine Florentine, a classic Italian-inspired pasta dish that combines rich, silky sauce with the fresh vibrance of tender baby spinach. This recipe features al dente fettuccine coated in a luscious Parmesan cream sauce, infused with garlic and a hint of nutmeg for added depth. The addition of wilted spinach creates a pop of color and nutrients, making it a perfect balance of decadence and healthiness. Ready in just 30 minutes, this one-pan wonder is ideal for busy weeknights or an elegant dinner for guests. Serve it with a sprinkle of extra Parmesan and cracked black pepper for a restaurant-quality experience at home. Perfect for fans of creamy pasta and vegetarian recipes, this Fettuccine Florentine will quickly become a household favorite!
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Recipe Information
Ingredients
- 12 ounces fettuccine pasta
- 4 tablespoons butter
- 3 garlic cloves, minced
- 1 cup heavy cream
- 0.5 cup milk
- 0.75 cup grated Parmesan cheese
- 6 cups baby spinach leaves
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.125 teaspoon nutmeg
- 1 tablespoon olive oil
Instructions
Bring a large pot of water to a boil. Add a generous amount of salt and cook the fettuccine according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta and set it aside.
While the pasta is cooking, heat a large skillet over medium heat and add the olive oil and 2 tablespoons of butter. Once the butter has melted, add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Reduce the heat to low and stir in the heavy cream and milk. Allow the mixture to warm gently, but do not let it boil.
Slowly whisk in the grated Parmesan cheese until melted and the sauce is creamy. Season the sauce with salt, black pepper, and a pinch of nutmeg.
Add the baby spinach leaves to the skillet and cook for 1-2 minutes, stirring frequently, until the spinach is wilted.
Add the drained fettuccine to the skillet and toss to coat the pasta evenly in the sauce. If the sauce feels too thick, add a few tablespoons of the reserved pasta cooking water until it reaches your desired consistency.
Taste and adjust seasoning as needed. If desired, sprinkle with additional Parmesan cheese for serving.
Serve the Fettuccine Florentine immediately, garnished with freshly cracked black pepper or a sprinkle of chopped parsley, if desired.
Nutrition Facts
Calories |
2905 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.2 g | 214% | |
| Saturated Fat | 89.3 g | 446% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 443 mg | 148% | |
| Sodium | 2718 mg | 118% | |
| Total Carbohydrate | 262.9 g | 96% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 18.8 g | ||
| Protein | 75.3 g | 151% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 962 mg | 74% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 916 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
