3-Cheese and Spinach Fettuccine
This is such a luxurious dish and if you like your pasta recipes creamy you will love this one. Spinach combines with 3 kinds of cheese, as well as milk and cream, for a very creamy texture. A little cayenne and cinnamon, along with garlic, add an aromatic touch to the dish. You can use fresh or frozen spinach in this dish. It does not need to be fully cooked, just plunged into boiling water if it is fresh, or cooked until the leaves separate if you are using the frozen kind.
The recipe makes enough for 4 people, but it is very easy to double if you are serving a crowd. Serve this just as it is or add a simple tomato salad if you want a contrasting, tasty side dish. A lightly chilled, fruity red wine (Italian of course) would be good with this dish, or even a medium-bodied white. As for dessert, stick to fresh fruit or something quite light, since this dish is so rich and luxurious, so you get a nice contrast.
Making this is simple. You will be cooking the sauce in one pot and the pasta in another, and then combining the two. Because the sauce is quite delicate and has a lot of dairy in there, it is important not only to keep the heat gentle, but also to stir the sauce as often as needed. Feel free to use all milk instead of some milk and some cream if you want a dish that is lower in fat, or even use all cream and no milk if you want it super-luxurious.
- 15 oz dry fettuccine
- 2 tablespoons all-purpose flour
- 1 minced garlic clove
- ¼ cup butter
- 12 oz fresh or frozen spinach
- ½ cup grated cheddar
- ½ cup grated parmesan
- ½ cup shredded mozzarella
- 1 cup milk
- ½ cup heavy cream
- Cayenne pepper and nutmeg, to taste
- Blanch the spinach in boiling water if it is fresh, or leave it in there for longer if it is frozen.
- Squeeze out all the liquid.
- Heat the butter in a skillet, then add the garlic and cook for 1½ minutes, stirring all the time.
- Mix in the flour, then add the milk and cream gradually, stirring all the time.
- Cook this sauce over a low heat, stirring it all the time.
- Add a pinch each of nutmeg and cayenne, and stir until the sauce thickens.
- Add the cheese and stir until it melts.
- Add the spinach to the pan and warm it through.
- Meanwhile, cook the pasta following the directions on the package and drain it.
- Serve the sauce over the cooked fettuccine with extra grated parmesan on the side.
This exquisite dish boast 3 kinds of cheese, spinach, garlic, and even a little cayenne and cinnamon to contrast those warm and earthy flavor with the simple dairy ones. Making your own sauce when serving pasta is always worthwhile, and there are plenty of Italian sauces to choose from, ranging from rich meaty ragù to classic herby pesto and of course this cheesy spinach sauce too. In the photo we have finished the dish with some freshly ground black pepper. A fresh tomato salad on the side would also look nice and add a contrasting color to the plate.
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