Ingredients
Equipment
Method
Cooking Steps
- Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta in a colander. Set aside.
- In a large skillet over medium heat, melt 2 tablespoons of butter. Once melted, add the prewashed baby spinach. Cook for about 2-3 minutes until wilted, stirring occasionally. Remove the spinach from the skillet and set aside.
- In the same skillet, add the remaining 2 tablespoons of butter. Once melted, pour in the heavy cream and bring it to a gentle simmer. Stir the cream for about 2 minutes until it slightly thickens.
- Gradually whisk in ¾ cup of grated Parmesan cheese until melted and fully combined. Season the sauce with salt, freshly ground pepper, and a pinch of freshly grated nutmeg to taste.
- Add the drained fettuccine to the skillet, tossing it in the creamy sauce until well coated. If the sauce is too thick, gradually add reserved pasta water, one tablespoon at a time, until you reach your desired consistency.
- Gently fold the sautéed spinach into the pasta and sauce mixture, ensuring even distribution. Let it heat through for another minute.
- Serve your Spinach Alfredo Pasta hot, garnished with the remaining ¼ cup of grated Parmesan and additional fresh ground pepper if desired.
Notes
- Cool the pasta completely before freezing in an airtight container for up to 2 months.
- Add a splash of cream or water when reheating to revive the sauce.
- Feel free to customize with your favorite proteins or vegetables!