Creamy Spinach and Sun-Dried Tomato Fettuccine Alfredo

 

 

Creamy Spinach and Sun-Dried Tomato Fettuccine Alfredo

Ingredients:

300g fettuccine pasta

2 tbsp olive oil

3 garlic cloves, minced

1 cup heavy cream

1/2 cup grated Parmesan cheese

1/2 tsp chili flakes (optional)

1 cup fresh spinach leaves

1/2 cup sun-dried tomatoes, chopped

Salt and black pepper to taste

Extra Parmesan for garnish

Instructions:

Cook the Pasta:

Bring a large pot of salted water to a boil.

Cook fettuccine according to package instructions. Drain and set aside, reserving 1/2 cup of pasta water.

Prepare the Sauce:

Heat olive oil in a large skillet over medium heat.

Add minced garlic and sauté for 1 minute until fragrant.

Lower the heat and pour in the heavy cream, stirring gently.

Add grated Parmesan cheese and stir until melted and smooth.

Sprinkle chili flakes if using for a slight kick.

Add the Spinach and Sun-Dried Tomatoes:

Stir in fresh spinach and let it wilt.

Add chopped sun-dried tomatoes and mix well.

Combine the Pasta:

Toss the cooked fettuccine into the skillet with the creamy sauce.

Mix well, adding reserved pasta water a little at a time until the sauce reaches your desired consistency.

Season and Serve:

Season with salt and freshly cracked black pepper.

Garnish with extra Parmesan cheese and chili flakes if desired.

Enjoy:

Serve hot with garlic bread or a fresh green salad on the side.

Perfect Pairing: Pair this creamy pasta with a crisp white wine or sparkling water infused with lemon and mint for a refreshing balance.