Creamed Spinach Fettuccine |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 5 |
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The Ski House Cookbook Ingredients:
1 lb spinach fettuccine |
5 tablespoons unsalted butter |
1 (10 ounce) package frozen spinach, thawed, squeezed dry |
1 1/4 cups heavy cream |
ground nutmeg, a pinch |
salt |
fresh ground black pepper |
1 1/4 cups freshly grated parmesan cheese |
Directions:
1. Bring a large pot of salted water to a boil; add in pasta; cook according to package directions for al dente.
2. Meanwhile, melt butter in a big skillet over medium heat.
3. Add in the spinach and cream; cook/stir, until the cream is reduced, about 8 minutes.
4. Season with nutmeg, salt, and pepper.
5. Drain the pasta and add it to the spinach in the skillet.
6. Add 1 cup of parmesan cheese; toss thoroughly to coat.
7. Serve immediately, topped with the remaining 1/4 cup parmesan.
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