Spinach Fettuccine (Restaurant-Quality at Home)
This spinach fettuccine is a creamy, fresh, and restaurant-quality pasta dish made with garlic, spinach, and Parmesan. Ready in just 25 minutes, it’s a comforting yet wholesome meal perfect for weeknight dinners.
Ingredients
- For the Pasta:
- 12 oz fettuccine regular or spinach pasta
- Salt for boiling water
- For the Sauce:
- 2 tablespoons olive oil or butter
- 3 cloves garlic minced
- 4 cups fresh spinach or 1 cup frozen, thawed and drained
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- Salt and black pepper to taste
- Optional Add-Ins:
- Grilled chicken or shrimp
- Mushrooms sautéed
- Red pepper flakes
- Lemon zest
Instructions
- Bring a large pot of salted water to a boil. Cook fettuccine until al dente. Reserve ¼ cup pasta water, then drain.
- Heat olive oil or butter in a large pan over medium heat. Add garlic and sauté for 30 seconds until fragrant.
- Add spinach and cook until wilted (or heated through if using frozen).
- Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan until melted and smooth.
- Add cooked pasta to the sauce and toss gently. Add reserved pasta water if needed to loosen the sauce.
- Season with salt, pepper, and optional extras. Serve hot with extra Parmesan.
Notes
- Do not overcook spinach to keep its color and nutrients.
- Use freshly grated Parmesan for best flavor and texture.
- Pasta water helps adjust sauce consistency—don’t skip it.
- Add lemon zest to balance the richness of the cream.
- Avoid burning garlic to prevent bitterness.