Description
A creamy pasta dish featuring tender fettuccine, fresh spinach, and asparagus in a rich garlic-herb cream sauce. Balanced textures and flavors make this Italian-American classic perfect for any occasion.
Ingredients
12 oz (340g) fettuccine pasta
2 cups (60g) spinach leaves
1 cup (100g) asparagus
3 tablespoons olive oil
3 cloves garlic
1 cup (240ml) heavy cream
½ cup (50g) Parmesan cheese
Red pepper flakes, to taste
1 tablespoon chopped parsley
Instructions
Bring salted water to boil in 6-qt pot. Add fettuccine and cook al dente
In skillet, heat oil over medium. Sauté garlic 1 minute
Add asparagus and cook 3-4 minutes. Add spinach
Pour in cream and simmer 2 minutes. Add Parmesan
Add cooked pasta to skillet. Add reserved pasta water as needed
Season with salt, pepper, and red pepper flakes. Garnish with parsley
Notes
Blanch tough asparagus 1 minute in boiling water first
Cook spinach just until wilted to prevent bitterness
Add splash of pasta water if sauce thickens too much
Let sauce rest 5 minutes before serving for optimal texture
Substitute coconut milk for dairy-free version
Use gluten-free pasta if allergy exists
- Prep Time: 10
- Cook Time: 15
- Category: Vegetarian Recipes
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 80mg