Greek Florentine Fettuccine
Bursting with Mediterranean flavors, Greek Florentine Fettuccine is a creamy, vibrant pasta dish that’s as comforting as it is sophisticated. Tender fettuccine is tossed in a luscious sauce of heavy cream and crumbled feta cheese, perfectly balanced with the freshness of spinach, aromatic garlic, and zesty lemon. Highlights like chopped dill and sweet cherry tomatoes bring a refreshing brightness, while a touch of reserved pasta water ensures the perfect silky consistency. Ready in just 35 minutes, this recipe is ideal for busy weeknights or dinner parties, offering a gourmet twist on classic Florentine flavors with a Greek-inspired spin. Serve it piping hot, garnished with extra dill or feta, for a dish that’s guaranteed to impress. Keywords: Greek Florentine Fettuccine, creamy pasta, Mediterranean flavors, fresh spinach, feta cheese, quick dinner ideas.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 oz fettuccine pasta
- 2 tbsp olive oil
- 3 units garlic cloves, minced
- 6 cups fresh spinach
- 1 cup feta cheese, crumbled
- 1 cup heavy cream
- 2 tbsp fresh dill, chopped
- 1 tbsp lemon zest
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 cup cherry tomatoes, halved
Instructions
Bring a large pot of salted water to a boil and cook the fettuccine pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, but not browned.
Add the fresh spinach to the skillet and cook for 2-3 minutes until wilted.
Reduce the heat to low and stir in the heavy cream and crumbled feta cheese. Cook gently, stirring, until the cheese begins to melt and the sauce becomes creamy.
Add the lemon zest, chopped dill, salt, and black pepper to the skillet. Stir to combine.
Toss the cooked fettuccine into the skillet, ensuring the pasta is coated evenly with the sauce. If the sauce is too thick, add a few tablespoons of the reserved pasta water until the desired consistency is reached.
Gently fold in the halved cherry tomatoes, allowing them to warm through.
Taste and adjust seasoning, if needed.
Serve the Greek Florentine Fettuccine immediately, garnished with extra dill or crumbled feta if desired.
Nutrition Facts
Calories |
3000 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.4 g | 213% | |
| Saturated Fat | 86.0 g | 430% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 440 mg | 147% | |
| Sodium | 3937 mg | 171% | |
| Total Carbohydrate | 276.6 g | 101% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 20.1 g | ||
| Protein | 82.7 g | 165% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1347 mg | 104% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 613 mg | 13% | |
*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.
