Wednesday, March 25, 2009

Spinach Fettucine Alfredo

I still have yet to master the perfect Alfredo sauce. I gave it another attempt tonight, it was tasty, but not as thick and creamy as I would prefer it to be. If anyone has any tips, I would love to hear them! The spinach worked very nicely in the pasta, my only issue was that it remained in clumps when I tried to incorporate it all together. I served two grilled chicken breasts along with the pasta. I also made some garlic bread, C picked off the garlic and whined for some garlic salt...sigh.

Spinach Fettucine Alfredo

12 ounces fettucine
10 ounces frozen spinach
1 stick of butter
1 cup heavy cream
2/3 cup parmesan, plus more for sprinkling

Cook fettuccine in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup cooking water, then drain pasta. Cook spinach in 1/2 cup boiling water, drain.

Meanwhile, bring cream and butter to a simmer in a 12-inch heavy skillet over medium-low heat, adding 1/4 teaspoon salt and 1/2 teaspoon pepper.

Add fettuccine, spinach, 1/4 cup reserved water, and cheese to sauce and toss. Add more cooking water if necessary.
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