Description
A delicious and creamy fettuccine dish featuring fresh spinach and asparagus, perfect for a comforting meal.
Ingredients
- 12 oz fettuccine pasta
- 1 tablespoon salt, for the pasta water
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 lb fresh asparagus, trimmed and cut into 2-inch pieces
- 5 oz fresh baby spinach
- 1 cup heavy cream
- 3/4 cup freshly grated Parmesan cheese
- 1/2 cup reserved pasta water, as needed
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes, optional
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest, optional
Instructions
- Cook the fettuccine. Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
- Sauté the asparagus. Heat the olive oil and butter in a large skillet over medium heat. Add the asparagus and cook for 4–6 minutes, stirring occasionally, until bright green and tender-crisp.
- Add the garlic. Stir in the minced garlic and cook for 30–60 seconds until fragrant. Avoid browning the garlic.
- Wilt the spinach. Add the fresh spinach in batches, tossing until wilted, about 1–2 minutes.
- Make the creamy sauce. Pour in the heavy cream. Add the Italian seasoning, red pepper flakes if using, salt, and black pepper. Simmer gently for 2–3 minutes.
- Add the Parmesan. Reduce the heat to low and stir in the grated Parmesan until melted and the sauce is smooth.
- Combine the pasta. Add the cooked fettuccine to the skillet and toss until coated. Gradually add reserved pasta water as needed to loosen the sauce.
- Finish with lemon. Stir in the lemon juice and optional lemon zest to brighten the creamy flavors. Taste and adjust the seasoning.
- Serve. Divide among serving plates and finish with extra Parmesan and freshly cracked black pepper. Serve immediately while warm and creamy.
Notes
- For a lighter version, you can substitute half-and-half for the heavy cream.
- Feel free to add other vegetables like peas or mushrooms for extra flavor.
- This dish is best served fresh but can be stored in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 70mg