If you're craving something rich and satisfying, this Creamy Garlic Spinach Fettuccine is your answer. Combining the smoothness of heavy cream with the punch of garlic and the freshness of spinach, it creates a perfect harmony of flavors. It's a dish that feels like a warm hug after a long day.
The heart of this dish is, of course, the fettuccine pasta. Its broad, flat shape is perfect for holding onto creamy sauces. Next, we have butter and olive oil — a dynamic duo that creates a rich base for our sauce. The garlic adds a punchy, aromatic flavor that is both warming and inviting. Then there's the heavy cream, which gives the sauce its luscious texture, while Parmesan cheese offers a nutty depth and helps thicken the sauce. Fresh spinach leaves add a pop of color and a hint of earthiness. A little nutmeg adds warmth and complexity, while fresh parsley brightens up the final dish.
This dish pairs beautifully with a crisp green salad and a glass of white wine, like a Chardonnay. For a more substantial meal, add some grilled chicken or shrimp on top.
Start by cooking the fettuccine pasta according to the package instructions. You'll want to aim for al dente, where the pasta is tender but still has a bit of bite. Once cooked, drain it and set it aside.
In a large pan, heat up the olive oil and let the butter melt over medium heat. This combination prevents the butter from burning and adds a lovely flavor. As soon as the butter is melted, add in the minced garlic. Cook it gently for 1-2 minutes. You want the garlic to be fragrant but not browned, as that can make it taste bitter.
Next, pour in the heavy cream. Bring it to a gentle simmer, reducing the heat to low. Gradually stir in the Parmesan cheese, allowing each addition to melt before adding more. This step ensures a smooth, creamy sauce.
Once the sauce is nicely thickened, toss in the fresh spinach. Cook until the spinach is just wilted, which should take about 2-3 minutes. Season the sauce with salt, black pepper, and a pinch of nutmeg. Taste and adjust the seasoning to your preference.
Now, add the cooked fettuccine to the sauce. Toss it well, ensuring every strand is coated in that creamy goodness. Serve it hot, garnished with a sprinkle of fresh parsley for a burst of color and flavor.
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