A bag of fresh spinach has infinite possibilities—omelet, salad, quiche, side dish—yet one we don’t often think of is tossing it with hot pasta. Its heat (fettuccine is particularly good with this sauce) quickly wilts the nutritious green and the pasta takes beautifully to rich, smooth cream and a smattering of grated Parmesan.
Makes 4 servings
INGREDIENTS
- 1 (9-ounce) bag fresh spinach
- 1 pound fettuccine
- 1 cup heavy cream
- 3/4 cup grated Parmesan cheese, plus more for serving
- Black pepper, to taste
DIRECTIONS
- Bring a large pot of salted water to boil. Cook fettuccine until al dente.
- While pasta cooks, warm the cream in a large skillet over low heat. When pasta is al dente, add it to the skillet with the cream, reserving about a cup of pasta water, and stir in the spinach and 3/4 cup Parmesan. Cook over low heat until all of the ingredients are well combined and the pasta is thoroughly coated, adding some of the pasta water if you need more liquid. Serve with additional Parmesan and plenty of black pepper.
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