Creamy Spinach Alfredo with Garlic Bread

A velvety Alfredo sauce with fresh spinach coats tender fettuccine pasta, served with golden, crispy garlic bread for a comforting Italian classic.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 2
• Cuisine: Italian
• Difficulty: Easy
• Cost: $3.15/serving

Dietary

• Vegetarian
• Nut-Free
• Pescatarian
• High-Protein

Tags

• quick
• comfort food
• sauté
• savory

Ingredients

• 6 ounce fettuccine pasta
• 1 tablespoon butter
• 1 clove garlic (minced)
• 1 cup heavy cream
• 0.5 cup Parmesan cheese (grated)
• 0.25 teaspoon black pepper
• 2 cup fresh spinach
• 4 slice garlic bread (frozen)
• 0.5 teaspoon salt

Instructions

1. Cook fettuccine pasta according to package directions. Before draining, reserve 1/4 cup of the pasta cooking water. Drain the pasta and set aside.
2. While pasta cooks, bake the frozen garlic bread according to package directions until golden and crispy.
3. In a large skillet, melt butter over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
4. Pour in the heavy cream and bring to a gentle simmer, stirring frequently. Reduce heat to low. Stir in the grated Parmesan cheese and black pepper. Cook for 2-3 minutes, stirring, until the sauce thickens slightly.
5. Add the fresh spinach to the sauce and stir until it wilts, about 1-2 minutes.
6. Add the cooked fettuccine pasta to the skillet with the sauce. Toss to coat the pasta. If the sauce is too thick, add a splash of the reserved pasta cooking water until desired consistency is reached. Season with salt to taste.
7. Serve immediately with the baked garlic bread.

Notes

Adding a pinch of nutmeg to the Alfredo sauce can enhance its flavor depth. Use freshly grated Parmesan cheese for the best results.

Nutrition (per serving)

• Calories: 910
• Protein: 27.5 g
• Carbohydrates: 65.5 g
• Fat: 59.8 g
• Fiber: 5 g
• Sodium: 780 mg
• Saturated Fat: 35.1 g
• Sugar: 5.2 g
• Cholesterol: 180 mg