Spinach-Artchoke Fettuccini

Spinach-artchoke Fettuccini

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Stacey Exley


This dish really makes me a happy girl, it’s so yummy! You can serve as is or serve with bake fish or shrimp,Chicken.
The possibilities are endless.


★★★★★ 1 vote

20 Min
30 Min
Stove Top


  • 1 box
    10oz. frozen spinach
  • 3 clove
    garlic (pressed or grated)
  • 1 small
    onion, yellow
  • 2 Tbsp
    all purpose flour
  • 1 c
    chicken stock
  • 1 c
    heavy cream
  • 1/8 tsp
  • 1 can(s)
    14oz. artchoke hearts(chopped)
  • 1 1/2 c
    parmigiano-reggiano cheese (grated)
  • to taste
    salt and pepper
  • 1 bunch
    1lb box of fettuccini

How to Make Spinach-Artchoke Fettuccini


  1. Start a large pot of water (to a boil,for pasta)
    Defrost spinach in microwave, and wring it dry with clean kitchen towel and set aside
  2. Heat a deep skillet over medium heat with extra virgin olive oil and butter when butter melts it’s hot add garlic and onion (I grate mine right over skillet) cook about 1 minute.
  3. Whisk in flour, then stock, then cream and bring sauce to bubble.
    Season sauce with nutmeg and reduce to low heat
    Add spinach separating as you add then add artichokes
    Stir in cheese salt and pepper to taste
  4. Salt water for pasta and cook pasta according to package
    Drain well and toss with sauce and serve immediately.

Printable Recipe Card

About Spinach-Artchoke Fettuccini

Main Ingredient: Pasta
Regional Style: Italian

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