SPINACH FETTUCCINE NOODLE RECIPE RECIPES

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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

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

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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