Description
A comforting and creamy Spinach Alfredo Pasta that satisfies cravings while feeling like a warm hug on a plate.
Ingredients
Scale
- 8 ounces Fettuccine pasta (fresh or dried)
- 2 tablespoons Butter (for richness)
- 1 cup Heavy cream (heart of the sauce)
- 3 cloves Garlic (finely minced)
- 1 cup Parmesan cheese (freshly grated)
- Salt (to taste)
- Black pepper (to taste)
- 4 cups Fresh baby spinach
- 1 pinch Nutmeg (optional)
- 2 tablespoons Fresh parsley (chopped for garnish)
Instructions
- Fill a large pot with salted water, bring to a rolling boil, add fettuccine, cook al dente (about 10 minutes) until tender but still firm to the bite. Reserve ½ cup pasta water.
- In a wide skillet over medium heat, melt 2 tablespoons butter until foamy, about 1 minute.
- Stir in minced garlic, cook 30 seconds, then pour in heavy cream, stirring gently. Simmer for 3 minutes until sauce thickens slightly.
- Remove skillet from heat, gradually whisk in grated Parmesan until silky and smooth. Season with salt, black pepper, and a pinch of nutmeg.
- Add fresh baby spinach to the creamy sauce, toss for 2 minutes until leaves turn bright green and just wilted.
- Return cooked pasta to skillet, gently toss with sauce, adding reserved pasta water until desired consistency is reached.
- Plate the pasta, sprinkle chopped parsley and extra Parmesan, then serve immediately.
Notes
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 80 mg