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- Vegetable pasta
- Spinach pasta
This is a quick pasta dish with fresh spinach and garlic in a creamy Parmesan cheese sauce. You can add ham or prawns if you need something more substantial.
1 person made this
- 500g fettuccine
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 450g fresh spinach, chopped
- 240ml whipping cream
- 120g grated Parmesan cheese
- 1/4 teaspoon ground black pepper
MethodPrep:10min ›Cook:20min ›Ready in:30min
- Bring a large pot of lightly salted water to the boil. Add pasta and boil until cooked through yet firm to the bite, about 8 minutes; drain.
- Melt butter with olive oil in a large pan over medium heat. Cook and stir garlic in the butter mixture until softened, 2 to 3 minutes; add spinach and cook to wilt slightly, about 1 minute.
- Stir fettuccine with the spinach mixture. Pour cream over the pasta and spinach. Increase heat to medium-high and cook until the cream is slightly thickened and reduced in volume, about 5 minutes.
- Stir Parmesan cheese into the sauce to melt and season with black pepper.
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Sausage and Spinach Fettuccine Alfredo Recipe
This easy fettuccine alfredo features a silky smooth sauce made with butter and parmesan cheese, cooked sausage, and lightly wilted spinach. You need less than 20 minutes to make it and there isn’t a splash of cream in sight. Jump to the Sausage and Spinach Fettuccine Alfredo Pasta Recipe or read on to see our tips for making it.
If you’ve been looking at other fettuccine alfredo recipes, you might have noticed that heavy cream is usually on the ingredient list.
We don’t call for cream (although, adding a splash towards the end of cooking wouldn’t necessarily be a bad thing). Instead of cream, our recipe relies on the combination of butter, parmesan cheese, and starchy pasta water. The starch in the pasta water thickens the butter and cheese into a velvety smooth sauce that coats the fettuccine noodles.
When you add cooked Italian sausage and lightly wilted spinach to the mix, this easy fettuccine quickly rises to the top of my favorite pasta recipes. It’s creamy, gorgeous, and utterly delicious.
You can, of course, make the pasta without sausage and spinach. Instead of the sausage, try it topped with these alternatives:
- Fettuccine Alfredo with chicken is easy and delicious. I love this lemon butter cooked chicken — in the linked recipe, we add it to spaghetti squash, but it would be fantastic with this pasta dish.
- Shrimp Alfredo is a classic. Add easy roasted shrimp on top or for even more flavor, use our garlic butter shrimp recipe. In that recipe, we call for cilantro, but you can leave it out or replace it with basil or parsley.
Easy Pasta Dinner
If there is one easy last-resort dinner that saves the day over and over again, it has to be a box of pasta. Most of us have it around at all times. And in a pinch you can get a pasta dinner on the table in about 20 minutes.
And sure, of course I sometimes open a jar of sauce, heat that up, make the world’s fastest salad, and call it a night. And that’s fine. But while that’s sustenance, it’s hardly soul-satisfying. Which brings us to this pasta.
Creamy Mushroom Fettuccine
Yield: 4 servings
prep time: 10 minutes
cook time: 20 minutes
total time: 30 minutes
The creamiest mushroom alfredo sauce you will ever have – a sauce so good, you’ll want to slurp it with a spoon!
- 8 ounces fettuccine
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 pound cremini mushrooms, thinly sliced
- 1 onion, diced
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried dill
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons all-purpose flour
- 3/4 cup vegetable broth
- 1 cup half and half, or more, as needed*
- 2 cups baby spinach
- 1/4 cup freshly grated Parmesan
- 2 tablespoons chopped fresh parsley leaves
- In a large pot of boiling salted water, cook pasta according to package instructions drain well.
- Melt butter in a large skillet over medium heat. Add garlic, mushrooms and onion. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme and dill until fragrant, about 1 minute season with salt and pepper, to taste.
- Whisk in flour until lightly browned, about 1 minute. Gradually whisk in vegetable broth, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half until slightly thickened, about 1-2 minutes.
- Stir in baby spinach and Parmesan until the spinach has wilted, about 2 minutes. If the mixture is too thick, add more half and half as needed.
- Stir in pasta and gently toss to combine.
- Serve immediately, garnished with parsley, if desired.
*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.
3 Things to know When Making Creamy Brie Fettuccini
The first thing to know when making this Creamy Brie Fettuccini is to be sure to save the pasta water.
This step is very important and one that can be easily missed. Pasta water is the magical ingredient that thickens sauces and adds flavor.
Second undercook the pasta by 2 to 3 minutes to retain a el dente bite to the pasta. The pasta continues to cook after draining, under cooking by a few minutes prevents this.
And Third, the right size saute pan is always important when cooking. The right size pan that holds all the ingredients is a must have in any kitchen, it is the different between so-so meals and level upped dinners.
Last, please if you made this delicious restaurant quality recipe please leave me a comment. I love hearing from you, it’s my favorite part.
Heat sauté pan over medium heat until warm, add butter and olive oil and cook mushrooms, shrimp and garlic until shrimp begin to turn pink. Remove from pan and set aside.
In the same pan, turn heat to medium-high and add milk, chicken broth and pasta. Cook for approximately 10 minutes, stirring occasionally until pasta is al dente.
Add cherry tomatoes to pan, stir and add spinach in two batches until wilted. Stir well to coat with sauce, add Italian seasoning and season with salt and pepper to taste. Stir in the shrimp and mushroom mixture and Parmesan cheese. Toss to combine and serve.
Creamy Mushroom Fettuccini with Caramelized Onions and Spinach
(Recipe can be found on the site Julie’s album here.)
Step by Step Instructions:
Creamy Mushroom Fettuccini with Caramelized Onions and Spinach will be on the table in no time with the following items: Salt, 10-15 small mushrooms (I went with Baby Portabellos), Fettuccini (8 ounces), Balsamic Vinegar, Olive Oil, 3 medium-large onions, Parmesan Cheese (I freshly grated mine, which I’d definitely recommend), Fresh Spinach (about 3 cups), Milk, and Heavy Cream.
Begin by prepping your veggies. I removed the ends and cut the 3 onions in half. Then I peeled off the outer layer and sliced the onions lengthwise as you see above.
Then I wiped the tops of the mushrooms with a damp paper towel and remove the stems. Once that was done I sliced the mushrooms.
In a large skillet, heat 1 tablespoon of olive oil over high heat.
Then add all of the onions to the hot oil and carefully stir constantly for about 10-14 minutes or until beginning to brown.
Here are the onions after about 14 minutes of cooking over high heat. You can see they have started to brown but are not burning. Turn the heat to medium-high heat and continue stirring constantly for at least another 10 minutes.
In a second skillet heat another tablespoon of olive oil over medium heat.
Add the sliced mushrooms and a pinch of salt to this pan.
Then stir the mushrooms up and cover. You’ll want to cook the mushrooms for about 20 minutes stirring occasionally. I think I stirred every 5 minutes or so.
Now I got the pasta cooking and followed the package instructions to cook it.
After the onions have cooked for a total of at least 20 minutes you’ll notice they’ve gotten a deeper brown. And the smell…oh the smell! Turn the heat down to low or medium and cook for an additional 10 minutes. You don’t have to stir as frequently now. Just make sure that they don’t stick to the pan or burn.
While everything was cooking along, I grated the Parmesan cheese. You’ll want 1 cup plus a little extra for topping the pasta later.
After 30 minutes or so, the onions will be a lovely brown color and will smell amazing.
Remove the skillet with the onions from the heat and add 1 tablespoon of balsamic vinegar. Stir it up and be sure that all the bits of the bottom of the pan have been scraped up and the the onions are coated in lovely vinegar!
The mushrooms should be well cooked now…
…so add them to the onions.
Then add about 3 cups of fresh spinach to the pan, and carefully stir.
Keep stirring until the spinach has wilted nicely.
Now add 1/3 cup of milk, 2/3 cup of heavy cream, the cup of grated Parmesan, and 1/4 teaspoon of salt to the mixture.
Stir the ingredients together and heat over low heat. It was at this point that I knew this dish was going to be a winner.
Add the cooked pasta to the sauce…
…and toss the pasta with tongs. Make sure the pasta gets coated in the sauce and heat for 5 or 10 minutes over low heat. Then guess what…you’re done! Serve the pasta up to your favorite people topped with some grated Parmesan cheese, and they will be a very happy group! Happy caramelizing my friends!
2 tablespoons olive oil
3 onions, medium or large, sliced
1 tablespoon balsamic vinegar
10 or 15 small mushrooms sliced (I used shiitake with stems removed)
3 cups spinach
8 oz fettuccine pasta
2/3 cup heavy cream
1/3 cup milk
1 cup freshly grated Parmesan cheese
1. Start off by caramelizing the onions. To do that heat 1 tablespoon of olive oil in a large skillet over high heat. Once the oil is heated, add the sliced onions and cook on high heat for at least 10 minutes. Use a spatula and make sure you’re constantly stirring. You’ll find that the onions will begin browning but should not be burning (hence the stirring a lot).
2. Once the onions have started to brown, turn the heat down to medium and cook the onions for 10 more minutes, stirring constantly so onions continue to get brown without burning.
3. While the onions cook, work on the mushrooms. In a separate pan heat 1 tablespoon of olive oil over medium heat. Once the oil is hot add the mushrooms and a pinch of salt. Stir and cover the pan and heat for about 20 minutes stirring occasionally.
4. Start cooking 8 ounces of fettuccini according to the package directions and drain.
5. After at least 20 minutes of cooking the onions, turn the heat to low or medium-low and you can start stirring less frequently but ensuring that the onions aren’t burning or sticking to the pan for an additional 10 minutes. All totaled, the onions will have cooked for at least 30 minutes. When they are nice and brown and caramelized, remove the skillet from the heat and add 1 tablespoon of balsamic vinegar to deglaze the pan. Mix the onions and vinegar so that the onions are coated and the pan has had all the bits scraped from the bottom.
6) At this point the mushrooms should be cooked so add them to the pan with the onions onions, followed by 3 cups of spinach. Combine the ingredients carefully and continue stirring until the spinach begins to wilt.
7) Once the spinach has wilted nicely, add in 2/3 cup of heavy cream, 1/3 cup of milk, about a cup of grated Parmesan cheese and 1/4 teaspoon salt to the pan and heat over medium-low combining the sauce.
8) Finally add the fettuccini to the sauce, and stir with tongs so that the pasta is coated and the dish is combined. Continue heating over low heat for 5 or 10 minutes, and then serve! You can sprinkle with more grated Parmesan cheese if you’d like.
One Pot Creamy Tomato Spinach Gnocchi
One-Pot Creamy Tomato Spinach Gnocchi is a healthy and delicious twist on the traditional stuffed pasta. You can combine all ingredients for this one-pot meal in one pot, allowing you to have clean vegetables all at the same time.
This cooking method yields great results, especially when paired with a delicious sauce. Although the traditional version has cream sauces added, you can substitute with your favorite low-fat or fat-free sauces.
The fresh spinach and tomatoes will be absolutely delicious, while keeping your diet healthy. One-Pot cookware is great for preparing classic southern Italian dishes such as: Spaghetti Bolognese, Lasagna, Ziti, Fettuccini Alfredo and Chicken Parmesan.
Using one-pot cooking techniques, you can prepare multiple meals from the same pan, saving you money and time! One-Pot cookware is made of heavy gauge cast iron with a thick bottom to prevent burning and excessive burning.
The large pot is easily cleaned with a sponge and dries quickly after removing from the heat source. One-Pot recipes have been cropping up everywhere lately, and it’s not about to let up anytime soon.
So what exactly is a One-Pot meal anyway? Cooking three or fewer meals in one pot? The answer is simple: it’s a great way to save money by cooking your favorite ingredients in just one pot. Yes, in one pot. From one cup of soup to 3 lasagna noodles, One-Pot recipes have it all!
Creamy Spinach Fettuccine
Get your veggies and eat your pasta too. This creamy pasta recipe brings with it a nice does of healthy spinach easy for any day of the week.
- 1 (1-pound) box spinach fettuccine
- For sauce:
- 1 cup chopped frozen spinach, thawed and drained
- 1 cup heavy cream
- 1/2 cup butter
- 1/2 cup fresh grated parmesan cheese
- 1/8 teaspoon onion powder
- 1/8 teaspoon garlic powder
- 1 teaspoon salt
- Additional fresh grated parmesan (optional)
- Cook fettuccine according to package directions. While pasta is cooking prepare sauce.
- In a 4-quart saucepan mix spinach, cream, butter, parmesan, onion and garlic powders and salt, and simmer over low heat until combined and heated through.
- Pour sauce over fettuccine and mix well. Serve immediately with parmesan cheese on the side, if desired.
Tip: If not served immediately, the sauce will dry out on the pasta. (I refuse to expose how I came across this valuable lesson. Just take my word for it.) So if not serving immediately, keep sauce and pasta separate. Reheat and mix just before serving.
Contributed by: Quick & Kosher, JAMIE GELLER
Nutrition information is based on 6 servings and no optional ingredients.
Yesterday I was in the mood for pasta. But not in the mood to spend long hours in the kitchen. I just wanted to prepare an easy and delicious creamy sauce that would lovingly encase perfectly cooked pasta. Not too much to ask, right. But then came the dilemma. If I didn’t want to spend time hacking and slashing vegetables, or frying up meat, or even watching over a simmering pot, the dish had to be very, very simple.
I thought about making a simple mac and cheese, but that wasn’t quite what I was after. I wanted a dish that was a bit more decadent. But cheese definitely could be part of the equation. And then I remembered that I had a big old honkin’ tub of Gorgonzola cheese from Costco in my fridge. And ideas started formulating quicker that I could write them down.
I knew I didn’t have any heavy cream available, but then Gorgonzola cheese is already so very rich. Perhaps starting with a simple béchamel sauce would be the better choice regardless of whether or not I had heavy cream at my disposal. Then what else could I include in the sauce to add interest and possibly offset some of the richness? (I’ve eaten too many Gorgonzola sauces that became cloying after just a few bites.)
It just so happened that I had a bit of fresh baby spinach available, so now my plan was really coming together. But what kind of pasta to use?
I so dearly love plain old spaghetti, but I thought this yummy sauce might demand a bit more of a sophisticated partner. So, fettuccini immediately came to mind. And luckily, fettuccini was the perfect choice. Then it was only a matter of what to serve with the pasta. Salad. It had to be a simple salad consisting of lettuce with a fairly acidic dressing to offset the richness of the pasta. And it just so happened that I had recently found a recipe for Savory Italian Dressing (will post in the next couple of days) that I thought would totally fit my needs. So, I made the dressing and chopped up some romaine. Total time spent in the kitchen for both the pasta and salad – about 60 minutes. Yeah!
And I must say, the pasta was delicious. We ate every bit of it. And the salad was perfect. Crunchy from the romaine, and the dressing is one that I will be making over and over. Simple to prepare and so very flavorful. One of the best dressing I have ever tasted.
So, as always – stay safe, stay happy, and keep finding the joy in your life. It’s getting warmer outside and daylight is getting longer. Buds are appearing on trees. And while March may bluster and spit water at us, we know that Mother Earth is in her rejuvenating phase. And I for one am going to let Mother Nature take a crack at revitalizing me too. After all we have gone through in 2020 and what yet remains to be done to keep covid-19 under control, it feels to me like Spring could not have come at a better time.
1 c. Gorgonzola cheese crumbles
freshly ground black pepper
2 loosely packed c. fresh baby spinach
¼ c. finely grated Parmigiano-Reggiano
scant 8 oz. fettuccini pasta, cooked al dente (reserve cooking water)
Heat the butter in a 12-inch heavy skillet over moderate heat until foam subsides. Add the flour and cook for 1 minute. Add the milk and let burble away until the sauce starts to thicken. Remove from heat and stir in the Gorgonzola cheese until the sauce is smooth, about 2 minutes. Then stir in the black pepper and spinach. Place over low heat and add the al dente pasta and Parmesan cheese. Taste and adjust seasoning. Thin with reserved pasta water if necessary. Serve immediately.