Fettuccine with Spinach Tomato Cream Sauce
Creamy, comforting, and packed with vibrant flavors, this Fettuccine with Spinach Tomato Cream Sauce is the perfect weeknight dinner that tastes like a gourmet masterpiece. Silky fettuccine is tossed in a luscious sauce made with fragrant garlic, velvety heavy cream, buttery Parmesan, and a burst of freshness from diced tomatoes and tender spinach. A touch of optional red pepper flakes adds just the right amount of heat, while a sprinkle of fresh basil for garnish takes this dish to the next level. Ready in just 30 minutes, this recipe makes an ideal choice for busy evenings yet shines as an elegant option for entertaining. It's an irresistible fusion of creaminess and tanginess that pasta lovers won't want to miss!
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Recipe Information
Ingredients
- 12 oz fettuccine pasta
- 2 tablespoons olive oil
- 3 garlic cloves
- 4 cups fresh spinach
- 14 oz canned diced tomatoes
- 1 cup heavy cream
- 1 cup Parmesan cheese
- 2 tablespoons unsalted butter
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
- 1 tablespoon fresh basil (optional, for garnish)
Instructions
Bring a large pot of water to a boil. Add a generous pinch of salt and cook the fettuccine pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the rest and set the pasta aside.
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Mince the garlic cloves and add them to the skillet. Cook for 1-2 minutes until fragrant but not browned.
Add the fresh spinach to the skillet and sauté for 2-3 minutes until wilted. Remove the spinach from the skillet and set aside.
In the same skillet, add the canned diced tomatoes and their juices. Let simmer for 5 minutes, stirring occasionally.
Lower the heat to medium-low, then stir in the heavy cream and unsalted butter until combined and the butter has melted.
Gradually add the grated Parmesan cheese, stirring constantly until melted and the sauce is smooth.
Season the sauce with salt, black pepper, and red pepper flakes (if using). Taste and adjust seasonings as needed.
Return the wilted spinach to the skillet, then add the cooked fettuccine to the sauce. Toss everything together to coat the pasta evenly. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
Serve immediately, garnished with fresh basil if desired. Enjoy your Fettuccine with Spinach Tomato Cream Sauce!
Nutrition Facts
Calories |
767 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 818 mg | 36% | |
| Total Carbohydrate | 68.6 g | 25% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 6.0 g | ||
| Protein | 20.3 g | 41% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 289 mg | 22% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 210 mg | 4% | |
*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.
