Spinach Fettuccine Alfredo

Spinach Fettuccine Alfredo


(1 vote) 5 1

A twist on the classic fettuccine alfredo, this recipe adds some color in the form of spinach. Enjoy!

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Time needed

20 min preparation + 20 min cooking

Serving Size / Yield

4 servings


  • 2 Tbsp. Butter
  • 2 Tbsp. Extra Virgin Olive Oil
  • 1 whole Onion, Chopped
  • 3 cloves Garlic, Minced
  • 1 bag (6 Oz. Bag) Fresh Packaged Spinach
  • 1 pkg. (16 Oz. Package) Fettucine Pasta
  • 1/2 pint Heavy Cream
  • 2 C. Grated Parmesan Cheese
  • Salt
  • Fresh Ground Pepper

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Put a large pot of salted water to boil.
Melt butter and olive oil in a pan.
Add onion and cook until translucent
Add garlic and cook until fragrant.
Add spinach and let it wilt, stirring occasionally.
Add pasta to boiling water.
Add heavy cream and parmesan cheese to onion, garlic, and spinach mixture; stir to combine.
Add salt to taste.
Let it simmer until heated through and pasta is done.
Drain the pasta and pour the sauce over it, mixing with tongs or pasta spoon.

Serve with fresh ground pepper!

I have made this with frozen spinach, black pepper dust, and the parmesan cheese in the green can. Better with the fresh stuff, but still good if you don’t have the fresh ingredients on hand. Enjoy!

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