I’ve been making spinach fettuccine alfredo for years, and it’s always a hit with my family. My kids love the creamy sauce and the way the spinach adds a burst of flavor to each bite.
I’ve made it for casual weeknight dinners, special occasions like holidays and birthdays, and even for potlucks at work. The best part is that it’s incredibly easy to make and can be on the table in about 20 minutes.
One of the reasons I love this recipe is that it’s a great way to get my kids to eat spinach – they don’t even notice it’s in there! As a bonus, this dish is also pretty healthy, considering how rich and creamy it tastes.
The spinach adds a boost of iron and antioxidants, while the fettuccine provides complex carbohydrates. I like to serve it with a side of garlic bread or a green salad for a well-rounded meal.
My family asks for this dish all the time, and I’m happy to oblige. It’s one of those recipes that never gets old, no matter how many times you make it.
Spinach Fettuccine Alfredo
4.8 from 1670 votes
A creamy and comforting pasta dish featuring tender spinach and rich Alfredo sauce. This recipe combines fresh fettuccine with a velvety Parmesan cream sauce and wilted spinach for a quick and satisfying meal.
1Bring a large pot of water to a rolling boil over high heat.
2Add 1 tablespoon of salt and then add the fresh fettuccine, cooking for 2 to 3 minutes until al dente.
3Reserve 1/2 cup of pasta water before draining the pasta in a colander.
4While the pasta cooks, heat a large skillet over medium heat and add the olive oil.
5Add the fresh spinach and cook for 1 to 2 minutes, stirring frequently, until the spinach is wilted and bright green.
6Remove the spinach from the skillet and set aside.
7In the same skillet, melt the butter over medium heat.
8Add the minced garlic and cook for 30 seconds until fragrant, being careful not to brown the garlic.
9Pour the heavy cream into the skillet and bring it to a gentle simmer over medium-low heat.
10Let it cook for 2 to 3 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon.
11Reduce the heat to low and gradually whisk in the grated Parmesan cheese until fully melted and smooth.
12Season with salt, black pepper, and nutmeg, then stir to combine.
13Add the drained fettuccine and the wilted spinach to the skillet with the Alfredo sauce.
14Toss everything together over low heat for 1 to 2 minutes, adding reserved pasta water a tablespoon at a time if the sauce is too thick. Serve immediately.
For a lighter version, substitute half-and-half for the heavy cream. Freshly grated Parmesan melts best and gives the smoothest sauce. Add a pinch of red pepper flakes for a subtle kick.
Watch Video Of How Spinach Fettuccine Alfredo Works
One of my favorite things about this recipe is that it’s so versatile – you can serve it as a main course or side dish, depending on your needs.
I love that my kids will eat it without complaint (even though they know there’s spinach involved!)
This recipe has become a staple in our household, and I’m sure your family will love it just as much as mine does.
❓ Frequently Asked Questions About Spinach Fettuccine Alfredo
1. What is spinach fettuccine alfredo?
Spinach fettuccine alfredo is a variation of the classic Italian dish fettuccine alfredo, made with fresh spinach added to the creamy sauce.
2. How do I make spinach fettuccine alfredo?
To make spinach fettuccine alfredo, cook fettuccine according to package instructions, then set aside. In a separate pan, melt butter over medium heat, then add heavy cream and bring to a simmer. Reduce heat to low and stir in grated Parmesan cheese until melted and smooth. Stir in chopped fresh spinach until wilted. Combine cooked fettuccine with the spinach sauce and toss until coated. Serve hot.
3. Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach if you prefer – just thaw it first by microwaving or letting it sit at room temperature until defrosted.
4. Is this recipe suitable for vegetarians?
Yes, this recipe is vegetarian-friendly – just omit any meat or animal-based ingredients you’re not comfortable with.
5. Can I store leftovers in the fridge or freezer?
You can store leftovers in an airtight container in the fridge for up to 3 days or freeze them for up to 2 months.
This prime rib recipe delivers a tender, juicy roast with a beautifully browned crust. It is simple to prepare and perfect for special occasions or a family din…
This slow cooker apple crisp delivers tender cinnamon-spiced apples with a buttery oat topping, all made effortlessly in your crock pot. Perfect for a cozy dess…
3 Milk Cake is a rich, moist, and delicious cake made with three kinds of milk: evaporated milk, sweetened condensed milk, and whole milk. This cake is perfect …
A hearty and flavorful dish featuring turnip greens cooked with aromatic vegetables and a touch of heat. This recipe is perfect for a comforting vegetarian meal…
