If you’re in the mood for a comforting yet elegant dish, look no further than this Spinach Alfredo Pasta. Creamy, cheesy, and rich with flavors, this recipe combines the lusciousness of Alfredo sauce with the vibrant freshness of baby spinach. It’s a quick meal that feels indulgent, perfect for a weeknight dinner or a special occasion. The best part? It comes together in just about 30 minutes, making it a go-to favorite in my kitchen.
Why I Love This Recipe
There’s something truly special about a plate of creamy pasta that warms the soul. Spinach Alfredo Pasta is not just about the flavors; it’s about the experience. The creamy sauce enveloping the fettuccine creates a delightful contrast with the tender spinach, making every bite a little piece of heaven. Plus, it’s a fantastic way to sneak in some greens without sacrificing flavor. This dish is simple enough for a busy weeknight yet elegant enough to impress guests.
What Goes In
To recreate this delightful Spinach Alfredo Pasta, you’ll need the following ingredients:
- 10 ounces baby spinach, prewashed
- 4 tablespoons butter, divided
- 1 cup heavy cream
- 1 pound fettuccine
- 1 cup grated Parmesan, divided
- Salt, to taste
- Freshly ground pepper, to taste
- Freshly ground nutmeg, to taste
These ingredients come together to create a creamy, dreamy sauce that perfectly clings to the fettuccine, with the spinach adding a pop of color and nutrition.
Recommended Tools
To prepare this Spinach Alfredo Pasta, having a few handy tools can make the process smoother:
- Large Pot: For boiling the fettuccine to al dente perfection.
- Large Skillet: Essential for creating the Alfredo sauce and sautéing the spinach.
- Whisk: For combining the cream and cheese into a smooth sauce.
- Colander: To drain the pasta efficiently.
- Wooden Spoon: Great for mixing and ensuring even distribution of flavors.
From Start to Finish: Spinach Alfredo Pasta
Making Spinach Alfredo Pasta is a breeze. Follow these simple steps to create a delicious meal that will leave everyone asking for seconds.
1. Cook the Fettuccine
Begin by bringing a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente, usually about 8-10 minutes. Reserve about 1 cup of the pasta cooking water, then drain the fettuccine and set it aside.
2. Sauté the Spinach
In a large skillet, melt 2 tablespoons of butter over medium heat. Once melted, add the prewashed baby spinach. Sauté for 2-3 minutes, or until the spinach is wilted. Remove the spinach from the skillet and set it aside.
3. Make the Alfredo Sauce
In the same skillet, add the remaining 2 tablespoons of butter. Once melted, pour in the heavy cream and bring it to a gentle simmer. Stir occasionally, letting it cook for about 3-4 minutes until it thickens slightly.
4. Add Cheese and Season
Gradually whisk in ¾ cup of the grated Parmesan cheese, stirring until melted and smooth. Season the sauce with salt, freshly ground pepper, and a pinch of freshly grated nutmeg for that extra depth of flavor.
5. Combine Pasta and Spinach
Add the cooked fettuccine to the skillet along with the sautéed spinach. Toss everything together until the pasta is well coated with the creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water to achieve your desired consistency.
6. Serve and Garnish
Serve your Spinach Alfredo Pasta immediately, garnished with the remaining Parmesan cheese and a sprinkle of freshly ground pepper. Enjoy this creamy, comforting dish with your favorite side salad or garlic bread for a complete meal.
Quick Replacement Ideas
If you’re missing an ingredient or looking to customize your Spinach Alfredo Pasta, consider these quick replacements:
- Fettuccine: Substitute with any pasta of your choice, such as penne or linguine.
- Heavy Cream: Use half-and-half for a lighter version or a dairy-free cream substitute if needed.
- Parmesan Cheese: Grated Pecorino Romano or nutritional yeast for a vegan option.
- Fresh Spinach: Kale or Swiss chard can also work well in this recipe.
Behind the Recipe
This Spinach Alfredo Pasta recipe is inspired by classic Italian cooking, where simplicity reigns supreme. The combination of cream, cheese, and pasta is a well-loved staple, transforming everyday ingredients into an extraordinary meal. The addition of baby spinach not only elevates the dish in terms of flavor but also adds a nutritional boost, making it a guilt-free indulgence.
Refrigerate, Freeze, Reheat
If you have leftovers (which is rare, but it happens!), here’s how to store and reheat your Spinach Alfredo Pasta:
- Refrigerate: Store in an airtight container in the fridge for up to 3 days.
- Freeze: You can freeze the pasta for up to 2 months. Portion into containers before freezing.
- Reheat: To reheat, add a splash of cream or reserved pasta water to the skillet over low heat, stirring until warmed through.
Handy Q&A
Can I make this dish ahead of time?
Yes, you can prepare the components ahead of time. Cook the pasta and sauté the spinach, then store them separately. Combine and heat just before serving for the best texture and flavor.
Is this dish vegetarian?
Absolutely! Spinach Alfredo Pasta is a vegetarian-friendly recipe, making it perfect for meatless meals.
Can I add protein to this dish?
Definitely! Grilled chicken, shrimp, or even chickpeas can be wonderful additions to make this dish heartier.
What can I serve with Spinach Alfredo Pasta?
This pasta pairs beautifully with a simple green salad, garlic bread, or roasted vegetables for a complete meal.
More Recipes You’ll Love
If you enjoyed this Spinach Alfredo Pasta, here are some more delicious recipes to try:
Bring It Home
Spinach Alfredo Pasta is a delightful dish that combines the richness of Alfredo sauce with the freshness of spinach. It’s perfect for any occasion and can easily be customized to suit your preferences. Whether you’re cooking for a family dinner or looking for a dish to impress friends, this recipe is sure to become a staple in your cooking repertoire.
With its creamy texture and flavorful components, this dish offers the ultimate comfort food experience. So gather your ingredients, follow the steps, and enjoy a plate of Spinach Alfredo Pasta that will leave you feeling satisfied and happy.
Spinach Alfredo Pasta
Ingredients
- 10 ounces baby spinach prewashed
- 4 tablespoons butter divided
- 1 cup heavy cream
- 1 pound fettuccine
- 1 cup grated Parmesan divided
- Salt to taste
- Freshly ground pepper to taste
- Freshly ground nutmeg to taste
Instructions
- Begin by bringing a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente, usually about 8-10 minutes. Reserve about 1 cup of the pasta cooking water, then drain the fettuccine and set it aside.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Once melted, add the prewashed baby spinach. Sauté for 2-3 minutes, or until the spinach is wilted. Remove the spinach from the skillet and set it aside.
- In the same skillet, add the remaining 2 tablespoons of butter. Once melted, pour in the heavy cream and bring it to a gentle simmer. Stir occasionally, letting it cook for about 3-4 minutes until it thickens slightly.
- Gradually whisk in ¾ cup of the grated Parmesan cheese, stirring until melted and smooth. Season the sauce with salt, freshly ground pepper, and a pinch of freshly grated nutmeg for that extra depth of flavor.
- Add the cooked fettuccine to the skillet along with the sautéed spinach. Toss everything together until the pasta is well coated with the creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water to achieve your desired consistency.
- Serve your Spinach Alfredo Pasta immediately, garnished with the remaining Parmesan cheese and a sprinkle of freshly ground pepper. Enjoy this creamy, comforting dish with your favorite side salad or garlic bread for a complete meal.
Equipment
- Large Pot
- Large Skillet
- Whisk
- Colander
- Wooden Spoon
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- You can freeze the pasta for up to 2 months; portion it into containers before freezing.
- Add a splash of cream or reserved pasta water when reheating for the best texture.
