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Spinach Fettuccine

Creamy Spinach Fettuccine that Brightens Your Dinner Table

This creamy Spinach Fettuccine with vibrant vegetables is a delicious and nutritious dish perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces Fettuccine Use whole wheat or gluten-free alternatives for a healthier option.
  • 1 teaspoon Salt Essential for boiling pasta and enhancing its flavor.
For the Creamy Sauce
  • 2 tablespoons Olive Oil Adds richness and flavor when sautéing the vegetables.
  • 2 cloves Garlic Infuses your sauce with aromatic depth.
  • 3 cups Fresh Spinach The star of the show! A vibrant addition.
  • 1 cup Heavy Cream Creates a decadent texture; replace with coconut milk for a dairy-free version.
  • 1/2 cup Parmesan Cheese Adds a savory touch; substitute with nutritional yeast for a vegan option.
  • 1 teaspoon Black Pepper Provides layered seasoning.
  • 1 teaspoon Salt
  • 1/4 teaspoon Nutmeg A pinch for enhancing flavor.
  • 1 tablespoon Lemon Juice Brightens the sauce.
For the Veggies
  • 1 cup Green Peas Use fresh or frozen.
  • 1 cup Green Asparagus Blanch for the best results.
  • 1/4 cup Fresh Basil For garnishing.
  • 1/4 cup Pine Nuts or Slivered Almonds Toasted for nutty crunch.
For Garnishing
  • 1/4 cup Extra Parmesan or Lemon Zest Optional touch for flavor.

Equipment

  • Large pot
  • Skillet
  • blender
  • Colander

Method
 

Step‑by‑Step Instructions
  1. Cook the Fettuccine: Bring a large pot of salted water to a boil, add fettuccine, and cook according to instructions until al dente, about 8-10 minutes. Reserve ½ cup of pasta water, then drain.
  2. Sauté the Garlic and Spinach: In a skillet, heat olive oil, add minced garlic, and sauté for 1-2 minutes. Add fresh spinach and stir for 2-3 minutes until wilted.
  3. Blend the Creamy Sauce: In a blender, combine sautéed spinach and garlic, heavy cream, Parmesan, salt, pepper, nutmeg, and lemon juice. Blend until smooth.
  4. Reheat the Creamy Sauce: Pour the sauce back in the skillet and warm gently for 2-3 minutes on low heat.
  5. Blanch the Asparagus and Peas: Boil water, add chopped asparagus, blanch for 2 minutes, then add peas for an additional 1 minute. Drain.
  6. Combine Pasta, Sauce, and Vegetables: Add drained fettuccine to the sauce, mix, then fold in the blanched asparagus and peas. Adjust thickness with reserved pasta water if necessary.
  7. Garnish and Serve: Transfer fettuccine to a serving dish, top with basil, toasted nuts, and extra Parmesan or lemon zest.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 15gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 1500IUVitamin C: 20mgCalcium: 200mgIron: 2.5mg

Notes

Tips: Toss drained pasta with olive oil to prevent sticking and add a spoonful of ricotta for extra creaminess. Store leftovers in the fridge for 3 days or freeze for up to 2 months.

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