Creamy Spinach Fettuccine
A simple, creamy fettuccine tossed with blanched spinach and fresh basil for a quick weeknight pasta.
Servings: 4 servings
Ingredients
- 3 cups baby spinach lightly packed
- 1/2 pound dry fettuccine
- 4 tablespoons unsalted butter
- 1 small shallot minced (about 1/3 cup)
- 1 cup heavy whipping cream
- 1/4 cup fresh basil leaves lightly packed, cut into strips
- 1/4 teaspoon freshly ground nutmeg
- 1/2 teaspoon salt
- ground black pepper to taste
Instructions
- Bring a large pot of water to a rolling boil. Add the baby spinach and blanch for 1 minute, then remove with a slotted spoon and transfer to a bowl of ice water to stop cooking.
- Drain the spinach from the ice water, gently squeeze out excess water using paper towels, and set aside.
- Add a generous pinch of salt to the boiling water and cook the fettuccine until al dente according to package directions. Reserve 1 cup of the pasta cooking water, then drain the pasta.
- While the pasta cooks, melt the butter in a large sauté pan over medium heat. Add the minced shallot and sauté until tender, about 5 minutes.
- Pour in the heavy whipping cream and bring to a gentle boil, stirring occasionally, until the sauce begins to thicken.
- Season the sauce with nutmeg, 1/2 teaspoon salt, and freshly ground black pepper to taste. Adjust seasoning if needed.
- Add the drained pasta, about 1/2 cup of the reserved pasta water, and the blanched spinach to the pan. Toss and cook over medium heat for 3–4 minutes until the sauce coats the pasta, adding more pasta water if necessary to reach desired consistency.
- Remove from heat and toss in the basil strips with tongs. Serve immediately with additional basil and a grind of black pepper if desired.
Equipment
- Large Pot
- large sauté pan
- Slotted spoon or hand strainer
- Bowl with ice water
- Paper Towels
- Tongs
Notes
- Blanching then shocking the spinach keeps its bright color.
- Reserve pasta water to loosen the sauce as needed.
- Use tongs to toss pasta for even coating.