Pasta Pizzoloto
Indulge in the creamy, flavor-packed delight of Pasta Pizzoloto, a rustic Italian-inspired dish that combines fettuccine with a rich sauce of garlic-scented olive oil, sun-dried tomatoes, and velvety heavy cream. The addition of fresh spinach leaves adds a burst of color and nutrition, while grated parmesan cheese creates a luscious, savory finish. Seasoned with a hint of heat from optional red pepper flakes and garnished with fragrant basil, this 30-minute recipe is perfect for weeknight dinners or casual gatherings. The sauce clings perfectly to the al dente pasta, with the option to adjust its consistency using reserved pasta water. Serve this irresistible dish hot and watch it become a household favorite! Keywords: Pasta Pizzoloto, creamy fettuccine recipe, quick pasta dinner, Italian-inspired pasta, easy vegetarian recipe.
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Recipe Information
Ingredients
- 400 grams fettuccine pasta
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 0.5 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 0.5 cup parmesan cheese, grated
- 2 cups fresh spinach leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
- 2 tablespoons basil leaves, chopped (for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set the pasta aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, or until fragrant.
Stir in the chopped sun-dried tomatoes and cook for another 2 minutes to release their flavor.
Pour in the heavy cream and stir well, allowing it to heat gently for 2-3 minutes.
Add the grated parmesan cheese to the skillet and mix until melted and fully incorporated into the cream sauce.
Toss in the spinach leaves and cook until wilted, about 1-2 minutes.
Season the sauce with salt, black pepper, and optional red pepper flakes to taste.
Add the cooked fettuccine to the skillet, tossing to coat the pasta evenly in the sauce. Use the reserved pasta water, a little at a time, to loosen the sauce if needed.
Remove the skillet from heat and garnish the pasta with chopped basil leaves before serving.
Serve hot and enjoy your creamy Pasta Pizzoloto!
Nutrition Facts
Calories |
2816 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.3 g | 164% | |
| Saturated Fat | 60.6 g | 303% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 280 mg | 93% | |
| Sodium | 3649 mg | 159% | |
| Total Carbohydrate | 329.3 g | 120% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 34.4 g | ||
| Protein | 75.8 g | 152% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 574 mg | 44% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 2149 mg | 46% | |
*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.
