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Fettuccine With Creamy Spinach Sauce

Indulge in Fettuccine With Creamy Spinach Sauce Bliss

Experience the delightful flavors of Fettuccine With Creamy Spinach Sauce, a perfect spring dish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces Fettuccine Gluten-free option available.
  • 1 tablespoon Salt For boiling water.
For the Sauce
  • 2 tablespoons Olive Oil Avocado oil can be substituted.
  • 3 cloves Garlic Minced.
  • 4 cups Fresh Spinach Kale can be used as an alternative.
  • 1 cup Heavy Cream Use coconut milk for dairy-free option.
  • ½ cup Parmesan Cheese Nutritional yeast can be substituted for vegan option.
  • 1 pinch Black Pepper
  • 1 dash Nutmeg Optional, use sparingly.
  • 1 tablespoon Lemon Juice Freshly squeezed for best flavor.
For the Vegetables
  • 1 cup Green Peas Fresh or frozen.
  • 1 cup Asparagus Cut into 2-inch pieces.
For the Garnish
  • ¼ cup Fresh Basil Add just before serving.
  • 2 tablespoons Pine Nuts Toasted.

Equipment

  • Large pot
  • Skillet
  • blender
  • Colander

Method
 

Step-by-Step Instructions
  1. Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Reserve ½ cup of pasta water, then drain fettuccine.
  2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 3 minced garlic cloves and sauté for 1-2 minutes until fragrant. Stir in 4 cups of fresh spinach and cook for an additional 2-3 minutes until wilted.
  3. Transfer sautéed garlic and spinach into a blender, add 1 cup of heavy cream, ½ cup of grated Parmesan cheese, a pinch of salt, black pepper, and nutmeg. Blend until smooth.
  4. Blanch 1 cup of asparagus in boiling water for 2 minutes. Add 1 cup of green peas and cook for an additional minute. Drain and set aside.
  5. Return drained fettuccine to skillet, pour creamy spinach sauce over it, add blanched asparagus and peas, tossing gently. Cook on low heat for 1-2 minutes.
  6. Garnish with fresh basil and toasted pine nuts before serving.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 60gProtein: 12gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gCholesterol: 70mgSodium: 400mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 4000IUVitamin C: 30mgCalcium: 200mgIron: 2mg

Notes

Prevent sticky pasta by tossing with olive oil after draining. Adjust sauce consistency with reserved pasta water if too thick. Use fresh ingredients for best flavor.

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