Fettuccine With Spinach Cream Sauce Recipes

Steps:

• Add the ricotta to a large bowl; season well with salt and pepper and set aside.
• Bring a large pot of well-salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta cooking water and drain.
• Prepare your sauce while the pasta cooks: If using, cook the pine nuts in a deep 12-inch skillet over medium heat until toasted, stirring occasionally to make sure they do not burn, 2 to 3 minutes. Transfer to a small bowl.
• Wipe skillet clean and melt the butter over medium-low heat. Add the garlic and sauté until pale golden, about 2 minutes. Add the spinach, stirring it in by the handful if needed, and cook until it wilts, adding a few tablespoons of the pasta water to help it along if needed, about 4 minutes. Season with salt.
• Add the cream, bring to a simmer over medium heat and cook until sauce begins to thicken slightly, about 2 minutes more. Stir in the nutmeg then season with salt and pepper. Add the cooked pasta directly to the skillet and toss until the noodles are glossy with sauce.
• Turn off heat and stir in the prepared ricotta, thinning the sauce with a bit of pasta cooking water if needed. Taste and adjust seasonings as needed. Divide among bowls. Top with pine nuts, if using, and pass grated pecorino or Parmesan at the table.

Steps:

• Fill a large pot with water and bring to a boil. Add the spinach and blanch for one minute. Remove spinach with a large slotted spoon or hand strainer and place in a bowl of cold ice water to stop the cooking. Remove spinach from the ice water and place spinach on paper towels. Squeeze dry and set aside.
• Add a generous pinch of salt to the boiling water and then add the fettucine. Cook pasta to al dente per package instructions. Reserve a cup of the pasta cooking water and drain the rest.
• While pasta is cooking, make the sauce. In a large saute pan over medium heat, melt the butter. Add the shallots and saute until tender, about 5 minutes. Add the heavy whipping cream and bring to a boil, stirring occasionally, cooking until the sauce begins to thicken.
• Season sauce with nutmeg, salt, and pepper. Taste and add additional seasonings if needed.
• Add the drained pasta, 1/2 cup of the pasta water, and spinach. Toss and cook over medium heat for 3 - 4 minutes until sauce adheres to pasta. Add additional pasta water if necessary. Remove from heat and toss in basil strips (I use tongs for this, they work great).
• Serve topped with additional basil strips for garnish, if desired, and a hit of freshly ground black pepper.

Steps:

• Cook fettucine according to package directions; drain, rinse and drain again.
• Meanwhile, in 10" skillet melt butter; add mushrooms.
• Cook over medium heat, stirring occasionally, until mushrooms are tender (2 to 3 minutes).
• Stir in flour until smooth and bubbly (1 minute).
• Stir in remaining ingredients, except fettucine.
• Continue cooking, stirring occasionally, until heated through (6 to 8 minutes).
• Serve over fettucine.

Steps:

• Heat water to a boil for pasta, salt water and cook pasta to al dente.
• Heat butter in a large sauce pot with butter, add garlic, cook 2 minutes then whisk in flour, cook 1 minute. Whisk in stock then cream, bring to a bubble and stir in Gorgonzola, about 2 minutes until melted. Stir in sage and a little pepper and cook 3 minutes more.
• In a serving bowl toss hot pasta with sauce and fresh spinach to wilt in.