Description
A creamy and delicious pasta dish featuring spinach and mushrooms in a rich Alfredo sauce.
Ingredients
Scale
- 8 oz fettuccine pasta
- 2 cups fresh spinach
- 1 cup mushrooms, sliced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the fettuccine pasta according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant.
- Add sliced mushrooms and cook until they are tender.
- Stir in the fresh spinach and cook until wilted.
- Pour in the heavy cream and bring to a simmer.
- Add the grated Parmesan cheese and stir until melted and smooth.
- Season with salt and pepper to taste.
- Toss the cooked fettuccine in the Alfredo sauce until well coated.
- Serve hot, garnished with fresh parsley.
Notes
- For a lighter version, you can substitute half-and-half for heavy cream.
- Feel free to add grilled chicken or shrimp for extra protein.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 70mg
Keywords: Spinach Mushroom Alfredo Pasta, creamy pasta, vegetarian pasta, Italian recipe