Fettuccine Alfredo with Spinach

Fettuccine Alfredo with Spinach


  • 1 pound of fettuccine or penne pasta

  • 8oz of fresh baby spinach

  • 2 cloves of garlic, finely chopped

  • 4 Tbls of butter

  • 1 cup of heavy whipping cream

  • 3/4 of a cup of freshly grated Parmigiano-Reggianno cheese

  • 1/4 tsp of freshly grated nutmeg

  • 1/4 tsp of salt

  • 1/4 tsp of freshly grated ground black pepper

  • 1/4 cup of fresh parsley chopped


  • Cook the fettuccine in 6 quarts of boiling water until al dente. Around 10 to 12 minutes.

  • In a sauce pan large enough to hold all the pasta, melt the butter on low heat.

  • Saute the spinach and the garlic until the spinach is slightly wilted.

  • Stir in the cream and cook until slightly bubbly.

  • Season with nutmeg, salt and pepper.

  • Drain pasta and place it in the cream mixture stirring to coat.

  • Slowly add the cheese until the mixture is light, creamy and melted through.

    Plate the fettuccine alfredo in a serving bowl and garnish with parsley. Serve with extra cheese. Serves 6 people.

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