Fettuccine With Spinach And Cream Recipe


Difficulty LevelEasyHealth IndexAverage
CuisineMain Ingredient
Interest Group


 Butter2 Tablespoon
 Finely chopped onion3 Tablespoon
 Heavy cream1 1⁄2 Cup (24 tbs)
 Fresh spinach8 Ounce, stems removed
 Salt3⁄4 Teaspoon
 Pepper1⁄4 Teaspoon
 Fettuccine1 Pound (Fresh)
 Chopped fresh basil leaves/1 1/2 teaspoons dried basil3 Tablespoon
 Grated parmesan cheese3⁄4 Cup (12 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 3622 Calories from Fat 1710

% Daily Value*

Total Fat 194 g297.8%

Saturated Fat 114.7 g573.4%

Trans Fat 0 g

Cholesterol 640.1 mg

Sodium 3218 mg134.1%

Total Carbohydrates 356 g118.5%

Dietary Fiber 22.5 g90.1%

Sugars 20.3 g

Protein 108 g216.1%

Vitamin A 601.9% Vitamin C 128.9%

Calcium 159.4% Iron 92.4%

*Based on a 2000 Calorie diet


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