Fettuccine with Spinach Cream Sauce
Indulge in the creamy, comforting flavors of Fettuccine with Spinach Cream Sauce, a quick and elegant dish perfect for weeknight dinners or special occasions. This recipe features tender fettuccine pasta coated in a rich, velvety spinach-infused cream sauce, enhanced with garlic, Parmesan cheese, and a hint of nutmeg for a touch of warmth. The baby spinach adds a pop of vibrant color and a boost of nutrients, balancing the indulgent creaminess. Ready in just 30 minutes, this easy yet impressive meal is ideal for busy cooks looking to elevate their pasta game. Serve it piping hot with a sprinkle of freshly grated Parmesan and a side of crusty bread for the ultimate Italian-inspired experience.
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Recipe Information
Ingredients
- 12 oz fettuccine pasta
- 2 tbsp butter
- 1 tbsp olive oil
- 3 pieces garlic cloves, minced
- 6 cups baby spinach, loosely packed
- 1 cup heavy cream
- 0.75 cup Parmesan cheese, grated
- 0.25 tsp nutmeg, ground
- 1 tsp salt
- 0.5 tsp black pepper, freshly ground
- 4 quarts water for boiling pasta
- 1 tbsp salt for boiling water
Instructions
Fill a large pot with 4 quarts of water and bring it to a boil. Add 1 tablespoon of salt to the boiling water.
Cook the fettuccine pasta according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set it aside.
In a large skillet, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat until melted.
Add the minced garlic to the skillet and sauté for 1-2 minutes, until fragrant. Be careful not to burn the garlic.
Add the baby spinach to the skillet and cook for 2-3 minutes, stirring occasionally, until the spinach is wilted.
Stir in the heavy cream and bring the mixture to a gentle simmer. Reduce the heat to low and cook for 3-4 minutes, allowing the sauce to thicken slightly.
Add the grated Parmesan cheese, ground nutmeg, 1 teaspoon of salt, and 0.5 teaspoon of black pepper to the skillet. Stir until the cheese is fully melted and the sauce is smooth. If the sauce is too thick, add a splash of the reserved pasta water to adjust the consistency.
Add the cooked fettuccine to the skillet and toss to coat the pasta evenly with the spinach cream sauce. Cook for 1-2 minutes, letting the flavors meld together.
Serve immediately, topped with additional Parmesan cheese if desired.
Nutrition Facts
Calories |
2637 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.7 g | 182% | |
| Saturated Fat | 75.1 g | 376% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 366 mg | 122% | |
| Sodium | 9518 mg | 414% | |
| Total Carbohydrate | 257.5 g | 94% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 12.9 g | ||
| Protein | 71.1 g | 142% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 808 mg | 62% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 726 mg | 15% | |
*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.
