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Spinach Fettuccine

Spinach Fettuccine: Creamy Comfort for Spring Nights

Delight in creamy spinach fettuccine, perfect for spring nights with vibrant flavors and customizable options.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 plates
Course: Dinner
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz fettuccine use whole wheat or gluten-free if desired
  • 1 tbsp salt for boiling water
For the Sauce
  • 2 tbsp olive oil can substitute with butter
  • 3 cloves garlic minced, fresh recommended
  • 5 cups fresh spinach can substitute with kale or Swiss chard
  • 1 cup heavy cream or coconut milk for a dairy-free option
  • 1/2 cup Parmesan cheese or nutritional yeast for a vegan option
  • 1 tsp black pepper adjust to taste
  • 1/4 tsp nutmeg optional for deeper flavor
  • 1 tbsp lemon juice for brightness
For the Add-Ins
  • 1 cup green peas fresh or frozen
  • 1 bunch green asparagus trimmed and blanched
  • 1/4 cup fresh basil for garnish, substitute with parsley if desired
For the Crunch
  • 1/4 cup pine nuts or slivered almonds, toasted breadcrumbs can be a substitute

Equipment

  • Large pot
  • skillet
  • blender

Method
 

Step‑by‑Step Instructions for Spinach Fettuccine
  1. In a large pot of salted boiling water, add the fettuccine and cook for about 8-10 minutes until al dente. Reserve ½ cup of pasta water before draining.
  2. Heat 2 tablespoons of olive oil in a skillet over medium heat. Add garlic and sauté for 1-2 minutes until fragrant. Stir in spinach and cook for 3-4 minutes until wilted.
  3. Transfer the garlic and spinach mixture to a blender, add cream, Parmesan (or nutritional yeast), salt, black pepper, nutmeg, and lemon juice. Blend until smooth.
  4. Return the creamy sauce to the skillet over low heat and warm for about 5 minutes, stirring occasionally.
  5. Blanch asparagus in boiling water for 2 minutes; add green peas and cook an additional minute. Drain and add to the skillet.
  6. Toss the cooked fettuccine in the skillet with creamy sauce and blanched vegetables. Garnish with basil and nuts, serve warm.

Nutrition

Serving: 1plateCalories: 600kcalCarbohydrates: 70gProtein: 15gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 70mgSodium: 400mgPotassium: 700mgFiber: 4gSugar: 3gVitamin A: 2500IUVitamin C: 20mgCalcium: 200mgIron: 3mg

Notes

Store in an airtight container in the fridge for up to 3 days. Can freeze for up to 2 months.

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