Fettuccine Alfredo with Spinach

Fettuccine Alfredo with Spinach


  • 2 bunches spinach, about 1/2 pound each
  • 1 cup half and half
  • 6 tablespoons butter
  • 1/4 teaspoon white pepper
  • 1 cup freshly grated Parmesan cheese
  • 1/4 teaspoon salt
  • 3/4 pound fresh fettuccine, cooked and drained


In a large covered skillet over high heat, cook spinach, with a little water until wilted, about 2 minutes. Toss with a fork once or twice while cooking. Drain well, chop, and set aside. In the same skillet over medium heat, combine half and half, butter, and pepper. When butter is melted, stir in cheese and salt. Reduce heat to low and continue cooking, stirring occasionally, until cheese is melted and sauce is slightly thickened, about 5 minutes. Do not boil Add fettuccine and spinach and toss well. Transfer to a warmed serving dish and serve immediately. Serves 4 as a side dish.

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