Spinach Artichoke Fettuccine Alfredo
Rich and creamy spinach and artichoke Alfredo tossed with fettuccine for an indulgent weeknight pasta.
Servings: 8 servings
Ingredients
- 1 lb fettuccine noodles cooked according to package instructions
- 2 tbsp olive oil divided
- 10 oz baby spinach leaves fresh
- 5 cloves garlic minced
- 14 oz artichoke hearts quartered, canned, drained
- 1/2 cup butter unsalted or as preferred
- 8 oz cream cheese softened
- 1 1/3 cup heavy cream
- 1 cup Parmesan cheese grated
- 1/4 tsp salt
- 1/4 tsp black pepper
- pinch red pepper flakes
- 1 cup tomato diced, for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions; drain and keep warm.
- While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add all the spinach and the minced garlic and cook, stirring, until the spinach is wilted; transfer to a bowl and keep warm.
- Add the remaining 1 tablespoon olive oil to the same skillet and heat over medium-high. Add the drained artichoke hearts and cook, shaking or stirring occasionally, until they are lightly browned and heated through; remove and keep with the spinach.
- Return the skillet to medium heat and add the butter and softened cream cheese. Whisk continuously until the mixture is smooth and the cheeses have melted.
- Slowly whisk in the heavy cream, then stir in the grated Parmesan, salt, black pepper, and red pepper flakes until the sauce is smooth and well combined.
- Fold the wilted spinach and browned artichokes into the sauce and heat gently until everything is warmed through.
- Toss the hot fettuccine with the sauce until evenly coated. Serve topped with diced tomato and additional Parmesan if desired.
Equipment
- Large Pot
- Large Skillet
- Colander
- Mixing Bowl
- Whisk
- Spatula or tongs
Notes
- Reheat leftover Alfredo in a skillet over medium heat with a few tablespoons of milk and whisk until smooth.