Do I make a lot of pasta? It sure seems like it. Note to self, stop eating so many carbs! At least this one I tried to make a little healthier by adding spinach, right? Right. (At least that’s what I’ll tell myself). Just try to ignore the stick of butter and the handfuls of cheese.
Using a spinach pasta gives the classic Italian dish, fettuccine alfredo a little color in its life. Traditionally, alfredo is made only with butter and cheese, Parmesan to be exact. It’s not easy to find a recipe these days for fettuccine alfredo that doesn’t include milk, cream, cream cheese, etc. So here you go. Try it the simple way.
1 pound spinach or regular fettuccine
1 package of baby spinach
6 tablespoons butter, cut into pats
8 ounces loosely packed, finely grated Parmigiano Reggiano cheese, about 2 1/2 to 3 cups
(NOTE: do NOT buy shredded like you see in the picture, it does not melt properly)
Salt and pepper
Bring large pot of water to a boil and once it’s boiling, add your pasta and cook to al dente.
Preheat oven to 200ºF and place a large, empty , shallow serving dish in the oven to warm up.
As the pasta cooks, cut your butter into pats. Mmmmm… butter.
Heat a medium-sized sauce pan over medium heat and add about 3 Tabelspoons of water. Throw in your spinach and cover so it can wilt.
Check and stir your spinach often. Once it’s nice and wilty, turn off the heat and drain off any excess water.
When pasta is almost done, remove the warmed up dish from the oven and scatter the butter pats into throughout it.
Reserve a cup or so of the starchy cooking water and drain the pasta. Place it in the dish over butter and scatter half of the cheese over it.
Pour the reserved starchy water over top and toss for 1 minute. Add the remaining cheese and wilted spinach and continue to toss until the cheese has melted and everything is combined.