Spinach Fettuccine Recipes

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SPINACH FETTUCCINE



Spinach Fettuccine image

Looking for a delicious dinner using spinach and Progresso® broth? Then check out this tasty spinach and pasta dish that's sprinkled with bacon - ready in 30 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 8

Number Of Ingredients 12

16 oz uncooked fettuccine
1 box (9 oz) frozen chopped spinach
1 tablespoon light stick butter
1 clove garlic, finely chopped
2 oz fat-free cream cheese, cut into cubes
3/4 cup Progresso™ reduced-sodium chicken broth (from 32-oz carton)
3 tablespoons Gold Medal™ all-purpose flour
3/4 cup freshly grated Romano cheese
3/4 cup fat-free half-and-half
1 teaspoon salt
1/2 teaspoon freshly ground pepper
8 slices center-cut bacon, crisply cooked, crumbled (about 1 cup)

Steps:

  • Cook fettuccine in 5-quart Dutch oven as directed on package, omitting salt and oil. Drain, reserving 1/2 cup cooking water. Return fettuccine to pan; cover to keep warm. Meanwhile, cook frozen spinach as directed on box; squeeze dry.
  • In 12-inch nonstick skillet, melt butter over medium-high heat. Add garlic; cook and stir 30 seconds. Add reserved cooking water and cream cheese, stirring with whisk until smooth.
  • In small bowl, stir broth and flour with whisk until smooth. Add flour mixture to skillet, stirring with whisk until blended. Heat to boiling; cook 2 minutes, stirring constantly, until mixture thickens. Remove from heat. Add Romano cheese; stir until smooth. Add half-and-half, salt and pepper. Stir in spinach.
  • Add spinach mixture to fettuccine in Dutch oven; toss to coat. Divide mixture among 8 bowls; sprinkle evenly with bacon.

Nutrition Facts : Calories 290, Carbohydrate 49 g, Fiber 3 g, Protein 13 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 640 mg

SPINACH FETTUCCINE



Spinach Fettuccine image

Make and share this Spinach Fettuccine recipe from Food.com.

Provided by Charmie777

Categories     Spinach

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 7

1/2 lb fresh spinach
1 garlic clove, mashed
2 tablespoons chopped onions
1/2 cup butter
8 ounces fettuccine pasta
1/2 cup heavy cream
1 cup grated parmesan cheese

Steps:

  • Tear or coarsely chop spinach.
  • In pan, cook garlic and onion in 1/2 of butter until golden.
  • Add spinach, cover and cook until wilted.
  • Meanwhile, cook fettucine.
  • Drain and mix with remaining butter.
  • Toss with cream, cheese and spinach.
  • Season with lots of pepper and some salt.

Nutrition Facts : Calories 799.6, Fat 57, SaturatedFat 34.6, Cholesterol 222.3, Sodium 823.3, Carbohydrate 49.2, Fiber 1.8, Sugar 1, Protein 25.1

SPINACH FETTUCCINE PRIMAVERA



Spinach Fettuccine Primavera image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 27m

Yield 4 to 6 servings

Number Of Ingredients 14

Salt
1 pound spinach fettuccine
2 carrots, peeled
2 medium zucchini
2 tablespoons extra-virgin olive oil
2 tablespoons butter
2 shallots, thinly sliced
2 cloves garlic, finely chopped
1 cup frozen green peas
1/2 cup dry white wine
1 cup vegetable or chicken stock
Freshly ground black pepper
1/2 cup grated Parmigiano-Reggiano, plus some to pass at table
1/4 cup chopped flat-leaf parsley, a generous handful

Steps:

  • Bring water for pasta to a boil. Salt the water add the pasta and cook to al dente, about 7 to 8 minutes. Use a vegetable peeler to make ribbons of carrot and zucchini. Keep the vegetables flat on counter and run the peeler the length of the vegetable. Drop the carrots and zucchini into the pasta water for the last 4 minutes of cooking time.
  • Heat a medium skillet over medium heat with extra-virgin olive oil and butter. Saute the shallots and garlic 3 to 4 minutes then add peas and heat through, 2 minutes, stir in wine, reduce for half a minute and stir in stock. Toss drained pasta and vegetables with the sauce, season with salt and pepper, and combine with cheese and parsley.

SALMON AND SPINACH FETTUCCINE



Salmon and Spinach Fettuccine image

Inspired by my favorite local Italian restaurant's secret recipe. After some trial and error, I think I have it. Creamy Alfredo sauce and salmon complement each other well. Spinach adds great color.

Provided by Shane Roberts

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 4

Number Of Ingredients 10

8 ounces dry fettuccine pasta
¼ cup butter
1 cup milk
1 tablespoon all-purpose flour
1 cup freshly grated Parmesan cheese
½ pound smoked salmon, chopped
1 cup chopped fresh spinach
2 tablespoons capers
¼ cup chopped sun-dried tomatoes
½ cup chopped fresh oregano

Steps:

  • Bring a large pot of lightly salted water to a boil. Add fettuccine, and cook for 11 to 13 minutes or until al dente; drain.
  • In a medium saucepan over medium heat, melt the butter, and blend with milk. Mix in the flour to thicken. Gradually stir in the Parmesan cheese until melted.
  • Crumble salmon into the butter mixture. Stir in the spinach, capers, sun-dried tomatoes, and oregano. Cook and stir about 3 minutes, until heated through. Serve over the cooked pasta.

Nutrition Facts : Calories 511.9 calories, Carbohydrate 49.4 g, Cholesterol 66 mg, Fat 22.6 g, Fiber 2.7 g, Protein 28.9 g, SaturatedFat 12.3 g, Sodium 1064.8 mg, Sugar 6.2 g

MUSHROOM AND SPINACH FETTUCCINE



Mushroom and Spinach Fettuccine image

You're 30 minutes away from having a delicious restaurant-inspired fettuccine on your dinner table.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 30m

Yield 4

Number Of Ingredients 9

8 oz uncooked fettuccine
3/4 cup roasted garlic-seasoned chicken broth (from 14-oz can)
2 packages (6 oz each) fresh baby button mushrooms, cut in half
6 cups loosely packed fresh spinach, chopped
1 cup cherry tomatoes, cut in half
1 1/2 teaspoons Italian seasoning
1/2 teaspoon salt
1/4 cup evaporated fat-free milk (from 12-oz can)
1/4 to 1/2 cup finely shredded or shaved Parmesan cheese (1 to 2 oz)

Steps:

  • Cook and drain fettuccine as directed on package, omitting salt.
  • Meanwhile, in 10-inch skillet, heat 1/4 cup of the broth to boiling over medium-high heat. Add mushrooms; cook, stirring frequently, until almost all liquid is absorbed. Stir in additional 1/4 cup broth. Continue cooking mushrooms 4 to 6 minutes, stirring frequently, until tender.
  • Stir in remaining 1/4 cup broth; heat to boiling. Stir in spinach, tomatoes, Italian seasoning and salt. Cook 1 to 2 minutes, stirring constantly, until spinach is wilted. Stir in evaporated milk just until heated through.
  • Place fettuccine on large platter. Top with spinach mixture and cheese.

Nutrition Facts : Calories 290, Carbohydrate 45 g, Cholesterol 50 mg, Fiber 4 g, Protein 15 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 4 g, TransFat 0 g

HOMEMADE SPINACH PASTA



Homemade Spinach Pasta image

Spinach adds a beautiful color and flavor to pasta when introduced to the mix. Getting the blend right can be tricky, but this recipe will show you how.

Provided by The Late Night Gourmet

Categories     Main Dish Recipes     Pasta

Time 1h14m

Yield 2

Number Of Ingredients 5

3 ounces spinach
2 eggs
1 ½ teaspoons extra-virgin olive oil
½ teaspoon kosher salt
2 cups all-purpose flour, or as needed

Steps:

  • Combine water and ice in a bowl. Preheat a skillet over medium heat; add spinach. Cook, stirring continuously, until spinach turns bright green, about 30 seconds. Plunge into ice water bath; remove when spinach is lukewarm. Squeeze out excess moisture with cheese cloth.
  • Combine spinach, eggs, olive oil, and salt in a food processor; blend until smooth. Add flour; blend until dough no longer sticks to the blades, adding flour as needed.
  • Roll dough into a ball; wrap in plastic wrap. Rest at room temperature for 20 minutes.
  • Remove plastic wrap from dough. Transfer to a work surface generously dusted with flour; cut dough into 4 pieces with a sharp knife. Roll out dough with a rolling pin to 1/4-inch thickness; shape into rectangles.
  • Dust pasta maker rollers with flour. Run the dough rectangles through a pasta maker on the widest setting. Repeat rolling dough through rollers, gradually reducing the setting to desired thickness. Change pasta maker's attachment to preferred noodle shape; cut pasta with pasta maker.
  • Bring a large pot of water to a boil. Lower pasta gently into water; use a spoon to keep noodles from sticking together. Cook until pasta is firm but soft, 3 to 6 minutes. Remove from the water with tongs; transfer to a bowl.

Nutrition Facts : Calories 567.7 calories, Carbohydrate 97.3 g, Cholesterol 186 mg, Fat 9.9 g, Fiber 4.3 g, Protein 20.4 g, SaturatedFat 2.3 g, Sodium 585.7 mg, Sugar 0.9 g

FETTUCCINE WITH SPINACH PESTO



Fettuccine with Spinach Pesto image

We added a twist to a classic pesto sauce by replacing the basil with spinach.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 25m

Number Of Ingredients 8

12 ounces fettuccine
Coarse salt and ground pepper
1 package (10 ounces) frozen chopped spinach, thawed
1/3 cup grated Parmesan cheese, plus more for serving (optional)
2 tablespoons pine nuts, plus more for serving (optional)
1 garlic clove
1 teaspoon grated zest plus 2 tablespoons juice from 1 lemon
1/4 cup olive oil

Steps:

  • Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/2 cup pasta water; immediately drain pasta, and return to pot.
  • While pasta is cooking, place spinach, Parmesan, nuts, garlic, and lemon zest and juice in a food processor. Process until a paste forms. With motor running, add oil and 1/4 cup cold water; process until smooth and creamy, about 1 minute. Season with salt and pepper. Add to pasta; toss, adding reserved pasta water a little at a time until sauce is thinned slightly and coats fettuccine (you may not need all the water). Serve, sprinkled with additional Parmesan and nuts, if desired.

Nutrition Facts : Calories 511 g, Fat 20 g, Fiber 5 g, Protein 18 g

SPINACH FETTUCCINI WITH GORGONZOLA CREAM SAUCE



Spinach Fettuccini with Gorgonzola Cream Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 6 as a side dish or first course

Number Of Ingredients 11

Salt
1 1/2 (12-ounce) packages spinach fettuccini, 18 ounces total
2 tablespoons butter
2 cloves garlic, finely chopped
2 tablespoons all-purpose flour
1 cup chicken stock
1 cup cream
8 ounces Gorgonzola, cut into small pieces
A few leaves fresh sage, finely chopped
Freshly ground black pepper
4 handfuls baby spinach leaves

Steps:

  • Heat water to a boil for pasta, salt water and cook pasta to al dente.
  • Heat butter in a large sauce pot with butter, add garlic, cook 2 minutes then whisk in flour, cook 1 minute. Whisk in stock then cream, bring to a bubble and stir in Gorgonzola, about 2 minutes until melted. Stir in sage and a little pepper and cook 3 minutes more.
  • In a serving bowl toss hot pasta with sauce and fresh spinach to wilt in.

SPINACH SHRIMP FETTUCCINE



Spinach Shrimp Fettuccine image

I experimented for a couple of years before perfecting this colorful dish, and everyone raves about it. It is easy and light, and it fits into my busy schedule. -Kristin Walker, Suffolk, Virginia

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 8 servings.

Number Of Ingredients 9

1 pound uncooked fettuccine
1 package (6 ounces) baby spinach
2 tablespoons olive oil
4 garlic cloves, minced
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
2 medium plum tomatoes, seeded and chopped
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 cup shredded Parmesan cheese

Steps:

  • Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute spinach in oil for 2 minutes or until spinach begins to wilt. Add garlic; cook 1 minute longer. , Add the shrimp, tomatoes, Italian seasoning and salt; saute 2-3 minutes or until shrimp turn pink. Drain fettuccine and add to skillet; toss to coat. Sprinkle with cheese.

Nutrition Facts : Calories 283 calories, Fat 5g fat (1g saturated fat), Cholesterol 85mg cholesterol, Sodium 209mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges

FETTUCCINE WITH SPINACH CREAM SAUCE



Fettuccine With Spinach Cream Sauce image

This is delicious and beautiful in presentation! Very quick and easy too. Butter and cream make this delicate spinach sauce rich in flavor.

Provided by keen5

Categories     Spinach

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

8 ounces uncooked fettuccine pasta
3 tablespoons butter or 3 tablespoons margarine
1 cup fresh mushrooms, sliced 1/4 inch
1 tablespoon all-purpose flour
1/4 cup grated parmesan cheese
1 1/2 cups half-and-half
1 (10 ounce) package frozen chopped spinach, thawed, drained
15 cherry tomatoes, halved
1 teaspoon basil leaves
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • 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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