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Fettuccine With Spinach And Cream

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  Butter 2 Tablespoon
  Finely chopped onion 3 Tablespoon
  Heavy cream 1 1⁄2 Cup (24 tbs)
  Fresh spinach 8 Ounce, stems removed
  Salt 3⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Fettuccine 1 Pound (Fresh)
  Chopped fresh basil leaves/1 1/2 teaspoons dried basil 3 Tablespoon
  Grated parmesan cheese 3⁄4 Cup (12 tbs)

1. In a nonreactive large saucepan, melt butter over medium heat. Add onion and cook 2 to 3 minutes, or until softened. Add cream and bring to a boil. Cook 3 minutes to thicken; be careful not to let it boil over. Add spinach and cook until wilted, 1 to 2 minutes longer. Season with salt and pepper. Remove from heat.
2. Cook pasta in a large pot of boiling salted water until tender but still firm, 2 to 4 minutes; drain. Pour pasta and sauce into a warmed large bowl, add basil, and toss together. Pass Parmesan cheese on the side

Recipe Summary

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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3622 Calories from Fat 1710

% Daily Value*

Total Fat 194 g297.8%

Saturated Fat 114.7 g573.4%

Trans Fat 0 g

Cholesterol 640.1 mg213.4%

Sodium 3218 mg134.1%

Total Carbohydrates 356 g118.5%

Dietary Fiber 22.5 g90.1%

Sugars 20.3 g

Protein 108 g216.1%

Vitamin A 601.9% Vitamin C 128.9%

Calcium 159.4% Iron 92.4%

*Based on a 2000 Calorie diet

Fettuccine With Spinach And Cream Recipe