Real Recipes From Real Home Cooks ®

spinach-artchoke fettuccini

(1 rating)
Recipe by
Stacey Exley
Jacksonville, FL

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 rating)
yield 4 serving(s)
prep time 20 Min
cook time 30 Min
method Stove Top

Ingredients For spinach-artchoke fettuccini

  • 1 box
    10oz. frozen spinach
  • 3 clove
    garlic (pressed or grated)
  • 1 sm
    onion, yellow
  • 2 Tbsp
    all purpose flour
  • 1 c
    chicken stock
  • 1 c
    heavy cream
  • 1/8 tsp
  • 1 can
    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.