Spinach Fettuccine with Sun Dried Tomatoes Goat Cheese
Elevate your weeknight dinner game with this creamy and savory Spinach Fettuccine with Sun-Dried Tomatoes and Goat Cheese. Tender spinach fettuccine is tossed in a luxurious cheese sauce made with tangy goat cheese, velvety heavy cream, and the rich, concentrated flavor of sun-dried tomatoes. Fresh garlic and a touch of red pepper flakes lend a delightful kick, while baby spinach adds vibrant color and nutrition. This dish comes together in just 25 minutes, making it perfect for busy evenings when you’re craving gourmet flavors without the hassle. Finished with a sprinkling of Parmesan, this pasta recipe is a restaurant-quality meal you’ll love serving for family dinners or entertaining guests.
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Recipe Information
Ingredients
- 12 ounces Spinach fettuccine
- 1 cup Sun-dried tomatoes (julienned, packed in oil)
- 4 cups Fresh spinach (baby spinach leaves)
- 6 ounces Goat cheese (crumbled)
- 1 cup Heavy cream
- 3 cloves Garlic (minced)
- 2 tablespoons Olive oil
- 1 tablespoon Parmesan cheese (grated, for garnish)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes (optional)
Instructions
Bring a large pot of salted water to boil and cook the spinach fettuccine according to the package instructions until al dente. Reserve 1 cup of pasta cooking water before draining the pasta. Set the drained pasta aside.
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1-2 minutes, stirring frequently, until fragrant but not browned.
Add the julienned sun-dried tomatoes to the skillet and cook for another 2 minutes, allowing them to release their flavor into the oil.
Pour in the heavy cream and bring it to a gentle simmer. Stir in the salt, black pepper, and red pepper flakes (if using). Let the mixture cook for 3-4 minutes until slightly thickened.
Reduce the heat to low and add the crumbled goat cheese. Stir until the cheese melts into the sauce, creating a creamy consistency.
Add the fresh spinach to the skillet and cook for 2 minutes, until wilted.
Toss the cooked spinach fettuccine into the skillet, stirring to coat the pasta evenly in the sauce. If the sauce seems too thick, add the reserved pasta water a few tablespoons at a time until the desired consistency is reached.
Taste and adjust seasoning as needed. Transfer the pasta to serving bowls and garnish with grated Parmesan cheese.
Serve immediately and enjoy!
Nutrition Facts
Calories |
850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.3 g | 63% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 1013 mg | 44% | |
| Total Carbohydrate | 69.0 g | 25% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 6.5 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 246 mg | 19% | |
| Iron | 5.1 mg | 29% | |
| Potassium | 681 mg | 14% | |
*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.
