Fettuccine Verde
Elevate your pasta night with the vibrant and utterly irresistible Fettuccine Verde, a stunning green-hued dish that combines fresh spinach-infused pasta with a luxurious basil-parsley cream sauce. Made from scratch, the fettuccine boasts a delicate yet hearty texture, infused with nutrient-rich spinach for a naturally green color and earthy flavor. The accompanying sauce is a velvety blend of garlic, Parmesan, heavy cream, and optional toasted pine nuts, delivering a burst of freshness and richness in every bite. Perfectly al dente and tossed to perfection, this recipe is ideal for impressing dinner guests or treating yourself to a homemade gourmet experience. Ready in just under an hour, Fettuccine Verde will quickly become your go-to for fresh pasta cravings!
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Recipe Information
Ingredients
- 2 cups Spinach (fresh)
- 2.5 cups All-purpose flour
- 3 units Large eggs
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 3 cloves Garlic (minced)
- 1 cup Basil leaves (fresh)
- 0.5 cup Parsley (fresh)
- 0.75 cup Parmesan cheese (grated)
- 1 cup Heavy cream
- 2 tablespoons Pine nuts (optional, toasted)
- 0.25 teaspoons Black pepper (freshly ground)
- none Water (as needed)
Instructions
Start by making the spinach puree. Blanch the spinach in boiling water for 30 seconds, then immediately transfer it to an ice bath to cool. Squeeze out excess water and blend the spinach into a smooth puree. Set aside.
On a clean, flat surface (or in a large mixing bowl), mound the flour and create a well in the center. Crack the eggs into the well, add the spinach puree, olive oil, and salt.
Using a fork, gently whisk the eggs and spinach puree together, gradually incorporating the flour from the edges of the well until a dough begins to form.
Knead the dough by hand for 8–10 minutes until it is smooth and elastic. Wrap in plastic wrap and let it rest at room temperature for 30 minutes.
Once rested, divide the dough into four portions. Roll each portion out thinly using a pasta roller or rolling pin, then cut into fettuccine strips. Dust with flour to prevent sticking and set aside.
For the sauce, heat a tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
In a blender, combine the sautéed garlic, basil, parsley, Parmesan cheese, heavy cream, and pine nuts (if using). Blend until the sauce is smooth and vibrant green. Add water in small amounts if the sauce is too thick.
Bring a large pot of salted water to a boil. Cook the fettuccine for 2–3 minutes or until al dente. Fresh pasta cooks quickly, so keep an eye on it.
Reserve 1/2 cup of the cooking water, then drain the pasta. Add the pasta to the skillet with the sauce, tossing to coat. Use the reserved pasta water to adjust the sauce consistency as needed.
Season the pasta with freshly ground black pepper to taste and serve immediately, garnished with additional Parmesan cheese and fresh herbs if desired.
Nutrition Facts
Calories |
3345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.2 g | 244% | |
| Saturated Fat | 90.6 g | 453% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 941 mg | 314% | |
| Sodium | 4317 mg | 188% | |
| Total Carbohydrate | 261.7 g | 95% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 4.1 g | ||
| Protein | 133.2 g | 266% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 2859 mg | 220% | |
| Iron | 34.9 mg | 194% | |
| Potassium | 2978 mg | 63% | |
*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.
