SPINACH FETTUCCINE RECIPES

Name: Spinach Fettuccine
Prep time: 20 min
Total time: 20 min
Yield: 3-4 serving(s)
Ingredients: 1/2 lb fresh spinach; 1 garlic clove, mashed; 2 tablespoons chopped onions; 1/2 cup butter; 8 ounces fettuccine pasta; 1/2 cup heavy cream; 1 cup grated parmesan cheese

SPINACH FETTUCCINE RECIPE - ITALIAN.FOOD.COM

Spinach Fettuccine Recipe - Italian.Food.com image

Make and share this Spinach Fettuccine recipe from Food.com.

Total Time 20 minutes

Prep Time 20 minutes

Yield 3-4 serving(s)

Number Of Ingredients 7

Ingredients

1/2 lb fresh spinach
1 garlic clove, mashed
2 tablespoons chopped onions
1/2 cup butter
8 ounces fettuccine pasta
1/2 cup heavy cream
1 cup grated parmesan cheese

Steps:

Tear or coarsely chop spinach.
In pan, cook garlic and onion in 1/2 of butter until golden.
Add spinach, cover and cook until wilted.
Meanwhile, cook fettucine.
Drain and mix with remaining butter.
Toss with cream, cheese and spinach.
Season with lots of pepper and some salt.

Nutrition Facts : Calories 799.6, FatContent 57, SaturatedFatContent 34.6, CholesterolContent 222.3, SodiumContent 823.3, CarbohydrateContent 49.2, FiberContent 1.8, SugarContent 1, ProteinContent 25.1

SPINACH FETTUCCINE RECIPE | MYRECIPES

Spinach Fettuccine Recipe | MyRecipes image

You can use Asiago cheese for a slightly sweeter flavor, or Parmigiano-Reggiano for a sharper flavor than the pecorino Romano.

Provided by Kathy Gordon, Mission Viejo, California

Yield 8 servings

Number Of Ingredients 13

Ingredients

1 pound uncooked fettuccine
1 tablespoon butter
1 garlic clove, minced
¼ cup (2 ounces) 1/3-less-fat cream cheese
¾ cup fat-free, less-sodium chicken broth
3 tablespoons all-purpose flour
¾ cup (3 ounces) grated fresh pecorino Romano cheese
¾ cup half-and-half
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
10 center-cut bacon slices, cooked and crumbled (about 1 1/4 cups)
Parsley sprigs (optional)

Steps:

Cook pasta according to package instructions, omitting salt and fat. Drain pasta, reserving 1/2 cup pasta water.
Melt butter in a large nonstick skillet over medium-high heat. Add garlic; sauté 30 seconds. Add reserved pasta water and cream cheese, stirring with a whisk until smooth.
Combine broth and flour in a small bowl, stirring with a whisk until smooth. Add flour mixture to pan, stirring with a whisk to combine; bring to a boil. Cook 2 minutes or until mixture thickens, stirring constantly. Remove from heat; add pecorino Romano, stirring until smooth. Add half-and-half, salt, and pepper. Stir in spinach. Combine cheese mixture and pasta in a large bowl, tossing to coat. Place about 1 cup pasta mixture in each of 8 bowls; top each serving with 2 1/2 tablespoons bacon. Garnish with parsley, if desired.

Nutrition Facts : Calories 365 calories, CarbohydrateContent 46.6 g, CholesterolContent 34 mg, FatContent 12.2 g, FiberContent 2.3 g, ProteinContent 15.9 g, SaturatedFatContent 6.3 g, SodiumContent 681 mg

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