Fettuccine in a creamy pesto sauce

Votes: 1

Time: 25 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 670, total fat 37 G., saturated fats 19 G., proteins 21 G., carbohydrates 64 G., fiber 5 G., cholesterol 188 mg, sodium 802 mg, sugar 5 G.

This simple yet delicious pasta dish takes less than half an hour to prepare. Boiled fettuccine and sautéed spinach are tossed in a creamy pesto sauce and served topped with grated Parmesan. We use ready-made pesto, and its sharp basil flavor is much softened by the creamy sauce. Rich in healthy fiber, the pasta is moist and brightly colored, like spring. It's the perfect dish for a quick weekday dinner that's sure to be special.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

340 g dry egg fettuccine
1 package (280 g) spinach
2 tablespoons unsalted butter
3/4 cup heavy cream
A pinch of freshly grated nutmeg
Finely grated zest of 1 lemon
3/4 cup freshly grated Parmesan cheese, plus extra for serving
1/4 cup prepared pesto

Ingredient Substitution Suggestions

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Recipes with similar ingredients: fettuccine pasta, pesto sauce, spinach, Parmesan cheese, cream, lemon zest, nutmeg

Cooking the dish according to the recipe:

Bring a large saucepan of salted water to a boil over high heat. Add the pasta and cook according to package directions until al dente, adding the spinach 30 seconds before the end of the cooking time. Set aside 1 cup of water and discard the rest.
Meanwhile, melt the butter in a large skillet over medium heat. Add the heavy cream, nutmeg, lemon zest, and 1/2 teaspoon salt. Increase the heat to medium-high and bring to a simmer. Add the pasta and spinach and stir until the pasta is coated with the sauce, about 1 minute. Add the cheese and season with salt and pepper to taste. Stir in enough of the reserved pasta cooking water to thin the sauce.