Fettuccine With Spinach Cream Sauce

"This is delicious and beautiful in presentation! Very quick and easy too. Butter and cream make this delicate spinach sauce rich in flavor."
 
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photo by gertc96 photo by gertc96
photo by gertc96
photo by gertc96 photo by gertc96
Ready In:
25mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. This was really really yummy.... We loved it.... I did add 2 tbsp. of flour to make the sauce a little thicker though.... I also forgot to halve my cherry tomatoes, but it was still delicious..... This is a true keeper..... Thanks so much for sharing... Prepared this for Random Review Game.....
     
  2. This was really yummy. I added some leftover roast ham to make it a main dish and all of us loved it. (Including a six year old boy! He ate spinach!) This was very quick and easy and had a lovely texture. Next time, and there will be many next times, I think I will add some chopped garlic with the mushrooms, use lots of fresh basil, and add a splash of wine right at the end. Thanks for posting such a useful and tasty recipe!
     
  3. This recipe is a classic example of why I love 'zaar so much. I had spinach; I had cream; I had no ideas for dinner. I saw this recipe and boy did it sound great. I don't do mushrooms, so I used garlic and onion. I cooked 16 oz of penne, and used 3/4 of it. My cherry tomatoes aren't ripe yet, so I chopped larger ones. I used fresh spinach instead of frozen, and loved it. I threw in a small pc of leftover BBQ'd chicken. Pine nuts would have been yummy too. Maybe I could have invented this myself, but not on a brain-dead day like today. I'm glad this recipe was there to give my little family something they loved and devoured until NONE was left.
     
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RECIPE SUBMITTED BY

I love to cook, but don't have a lot of time to do it, since I work full time. I like to try a new recipe every Saturday, if time allows. <br> <br>I have one grown son and three grandaughters ages 16,10 and 3. The ten year old has won many medals in gymnastics meets over the past few years.
 
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