Fettuccine Alfredo has always been one of my favorite comfort foods. Its creamy and cheesey texture can turn anyone’s day around. Lately, I’ve been loving the sun-dried tomato and spinach combo so I added it to my alfredo dish! This dish could also be served with chicken or shrimp If you’re looking to add more protein.
Ingredients:
1 lb fettuccine
2 Tbsp olive oil
1 cup sun-dried tomatoes (cut julienne)
4 cloves garlic, minced
Red pepper flakes, to taste
1 cup heavy cream
1 cup finely grated Parmesan cheese
2 cups fresh spinach
fresh basil and parsley, to garnish
salt and pepper, to taste
Instructions:
Cook fettuccine according to package directions, but undercook pasta about 2 minutes because it will cook in the sauce. Be sure to salt the pasta water before adding dry pasta to the pot of boiling water. Drain pasta, reserve 1 cup pasta water, and set aside. In a separate sauce pan, add olive oil, garlic, red pepper flakes, and sun-dried tomatoes. Cook on medium for about 45 seconds. Gradually add heavy cream, salt and pepper. Bring the mixture to a boil. Reduce heat, then add Parmesan cheese and stir until melted. If sauce is too thin, add more cheese. If the sauce is too thick, add some reserved pasta water until it is at your desired viscosity. Add fresh spinach to the sauce and cook until wilted. Finally, add cooked pasta to the sauce pan and cook for about 2 minutes, tossing the pasta to cover in the sauce mixture. Add fresh basil and parsley. Give your pasta one final stir and serve!
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