Creamed Spinach Fettuccine

(from saymyname’s recipe box)

Source: The Ski House Cookbook

Serves 5 people

Categories: Main Dish, Vegetarian

Ingredients

  • 1 lb spinach fettuccine
  • 5 tablespoons unsalted butter
  • 1 (10 ounce) package frozen spinach, thawed, squeezed dry
  • 1 1/4 cups heavy cream
  • ground nutmeg, a pinch
  • salt
  • fresh ground black pepper
  • 1 1/4 cups freshly grated parmesan cheese

Directions

  1. Bring a large pot of salted water to a boil; add in pasta; cook according to package directions for al dente.

  2. Meanwhile, melt butter in a big skillet over medium heat.

  3. Add in the spinach and cream; cook/stir, until the cream is reduced, about 8 minutes.

  4. Season with nutmeg, salt, and pepper.

  5. Drain the pasta and add it to the spinach in the skillet.

  6. Add 1 cup of parmesan cheese; toss thoroughly to coat.

  7. Serve immediately, topped with the remaining ΒΌ cup parmesan.

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