Spinach Alfredo
You can harvest spinach in the January garden. This Spinach Alfredo is a go-to comfort food and kid-favorite in our house. It’s super fast and easy to make. This is also great with grilled chicken.
Here’s what you need:
1 lb fettuccine
1 stick butter
1 pint whipping cream
2 cups shredded parmesan cheese
salt and pepper
generous harvest of spinach, chopped (or about a bunch or half bag of store-bought spinach)
Boil noodles and cook according to directions in a medium sauce pan. Reserve a cup of pasta water before straining.
While noodles are cooking make sauce in a medium skillet or sauce pan. On low heat, melt butter (do not let it brown), whisk in whipping cream slowly, then add parmesan cheese a cup at a time whisking until melted. Add salt and pepper to taste (we like ours peppery). You’ll have a thick sauce. The goal is to simply melt the cheese - not cook anything, so keep the heat really low.
Once noodles are cooked, place in a large serving bowl on top of chopped spinach. Let sit for 2 minutes so spinach wilts. Add sauce. Toss really well. If the sauce is too thick, add reserved pasta water 1/4 cup at a time. Taste to see if you need more salt or pepper.
Top with grated parmesan and serve.
Serves 4
Ready to start growing your own spinach? Get growing!
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