Fettuccine With Spinach And Cream Recipe
Ingredients
| Butter | 2 Tablespoon | |
| Onion | 3 Tablespoon, finley chopped | |
| Heavy cream | 1 1/2 Cup (16 tbs) | |
| 8 ounces fresh spinach, stems removed | ||
| Salt | 3/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Fettuccine | 1 pound | |
| 3 tablespoons chopped fresh basil leaves or 1 1/2 teaspoons dried basil | ||
| Parmesan cheese | 3/4 Cup (16 tbs), grated | |
Directions
1. In a nonreactive large saucepan, melt butter over medium heat. Add onion and cook 2 to 3 minutes, or until softened. Add cream and bring to a boil. Cook 3 minutes to thicken; be careful not to let it boil over. Add spinach and cook until wilted, 1 to 2 minutes longer. Season with salt and pepper. Remove from heat.
2. Cook pasta in a large pot of boiling salted water until tender but still firm, 2 to 4 minutes; drain. Pour pasta and sauce into a warmed large bowl, add basil, and toss together. Pass Parmesan cheese on the side
2. Cook pasta in a large pot of boiling salted water until tender but still firm, 2 to 4 minutes; drain. Pour pasta and sauce into a warmed large bowl, add basil, and toss together. Pass Parmesan cheese on the side
Chef
