Are you tired of the same old pasta dishes? Look no further! Creamy spinach fettucini is a delicious and versatile recipe that can be elevated in countless ways. In this article, we’ll explore 20 mouthwatering variations on this classic theme, from rich and creamy Alfredo sauces to bright and zesty lemon butter dressings.
From indulgent carbonara-style dishes featuring crispy pancetta and runny eggs, to more delicate preparations infused with sun-dried tomatoes and pesto, there’s a creamy spinach fettucini recipe out there for everyone. Whether you’re in the mood for something light and refreshing or decadent and indulgent, we’ve got you covered.
In the following pages, we’ll dive into the world of creamy spinach fettucini, exploring flavor combinations that are sure to inspire your next pasta night.
Creamy Garlic Spinach Fettucini Alfredo
This rich and creamy pasta dish combines the flavors of garlic, spinach, and Parmesan cheese with a velvety Alfredo sauce, all wrapped up in tender fettucini noodles.
Ingredients:
– 12 oz (340g) fettucini noodles
– 3 cloves garlic, minced
– 1 cup (250ml) heavy cream
– 2 tablespoons unsalted butter
– 1 cup (25g) fresh spinach leaves
– 1/2 cup (120g) grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Cook fettucini noodles according to package instructions. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add garlic and sauté for 1-2 minutes until fragrant.
3. Pour in heavy cream and bring mixture to a simmer. Let cook for 2-3 minutes or until slightly thickened.
4. Stir in Parmesan cheese until melted and well combined. Add cooked fettucini noodles, spinach leaves, salt, and pepper. Toss until noodles are coated with the creamy sauce.
5. Serve immediately, garnished with additional Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Spinach Fettucini with Lemon Butter Sauce
This recipe combines the richness of fettucini with the brightness of lemon and the earthiness of spinach, all tied together with a creamy butter sauce.
Ingredients:
– 8 oz fettucini
– 2 cups fresh spinach leaves
– 4 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1/2 cup freshly squeezed lemon juice
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook fettucini according to package instructions until al dente.
2. In a large skillet, melt 2 tablespoons butter over medium heat. Add garlic and cook for 1 minute.
3. Add spinach leaves and cook until wilted, about 30 seconds.
4. Remove from heat and stir in lemon juice, salt, and pepper.
5. In a separate saucepan, melt remaining 2 tablespoons butter over low heat.
6. Combine cooked fettucini, spinach mixture, and Parmesan cheese (if using). Toss to combine.
7. Serve immediately, garnished with additional lemon wedges if desired.
Cooking Time: 15-20 minutes
Spinach Fettucini Carbonara with Pancetta
This Italian-inspired dish combines the richness of pancetta, the creaminess of eggs, and the freshness of spinach to create a delightful and satisfying pasta dish.
Ingredients:
– 12 oz fettucini
– 6 slices pancetta, diced
– 2 cups fresh spinach leaves
– 3 large egg yolks
– 1/2 cup grated Parmesan cheese
– Salt and black pepper, to taste
Instructions:
1. Cook the fettucini according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, cook the pancetta over medium heat until crispy. Remove from heat and set aside.
3. Add the reserved pasta water to the skillet with the pancetta and stir to combine.
4. Add the spinach leaves to the skillet and cook until wilted. Season with salt and black pepper.
5. In a large bowl, whisk together the egg yolks and Parmesan cheese. Temper the eggs by slowly pouring the warm pasta mixture into the eggs, whisking continuously.
6. Combine the cooked fettucini and pancetta-spinach mixture in the bowl. Toss until well coated.
Cooking Time: 15-20 minutes
Spinach Fettucini in Creamy Mushroom Sauce
This classic Italian dish is elevated by the addition of wilted spinach and a rich, creamy mushroom sauce. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 8 oz fettuccini pasta
– 2 cups fresh mushrooms (button or cremini), sliced
– 1/4 cup butter
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1 cup grated Parmesan cheese
– 2 cups fresh spinach leaves
– Salt and pepper to taste
Instructions:
1. Cook fettuccini pasta according to package instructions. Drain and set aside.
2. In a large skillet, melt butter over medium-high heat. Add mushrooms and cook until tender, about 3-4 minutes.
3. Add garlic and cook for an additional minute.
4. Stir in heavy cream and bring mixture to a simmer. Reduce heat to low and let sauce thicken slightly, about 5 minutes.
5. Stir in Parmesan cheese until melted. Season with salt and pepper to taste.
6. Wilt spinach leaves by adding them to the skillet and stirring until tender.
7. Combine cooked fettuccini pasta with mushroom sauce and toss to coat.
8. Serve immediately and enjoy!
Cooking Time: 20-25 minutes
Spinach Fettucini with Sun-Dried Tomatoes and Pesto
This classic Italian dish gets a flavorful boost from the combination of creamy pesto, tangy sun-dried tomatoes, and nutritious spinach. Serve as a main course or as a side to complement your favorite entree.
Ingredients:
– 8 oz fettucini
– 2 cups fresh spinach leaves
– 1/4 cup sun-dried tomatoes, chopped
– 1/4 cup pesto sauce
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Cook fettucini according to package instructions until al dente. Drain and set aside.
2. In a large skillet, combine cooked spinach, sun-dried tomatoes, and pesto sauce. Stir to combine over medium heat for 2-3 minutes or until heated through.
3. Add cooked fettucini to the skillet, tossing to coat with the spinach and pesto mixture.
4. Season with salt and pepper to taste.
5. Top with Parmesan cheese and serve hot.
Cooking Time: 15 minutes
Spinach Fettucini with Shrimp and White Wine Sauce
This recipe combines the creamy richness of spinach fettucini with the tender sweetness of shrimp, all wrapped up in a light and refreshing white wine sauce. Perfect for a quick yet impressive dinner.
Ingredients:
– 8 oz fettucini
– 1 lb large shrimp, peeled and deveined
– 2 cups fresh spinach leaves
– 2 cloves garlic, minced
– 1/4 cup white wine (dry)
– 2 tbsp butter
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook fettucini according to package instructions until al dente. Reserve 1 cup pasta water before draining.
2. In a large skillet, melt butter over medium-high heat. Add garlic and cook for 1 minute.
3. Add shrimp and cook until pink and just cooked through, about 2-3 minutes per side. Remove from heat and set aside.
4. Add white wine to the skillet and stir to deglaze, scraping up any browned bits. Bring sauce to a simmer and cook for 2 minutes or until slightly reduced.
5. Stir in spinach leaves and cook until wilted. Season with salt and pepper to taste.
6. Combine cooked fettucini, shrimp, and white wine sauce. Toss to combine, adding reserved pasta water if needed.
7. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Spinach Fettucini with Roasted Garlic and Parmesan
Elevate your pasta game with this creamy, garlicky, and utterly delicious dish that combines the earthy flavors of spinach and roasted garlic with the richness of parmesan.
Ingredients:
– 8 oz fettuccini
– 2 heads of fresh spinach, chopped
– 3 cloves of garlic, peeled and roasted (see note)
– 1/4 cup grated Parmesan cheese
– 1/2 cup heavy cream
– Salt and pepper to taste
Instructions:
1. Bring a large pot of salted water to a boil and cook the fettuccini according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a blender or food processor, combine roasted garlic, chopped spinach, and reserved pasta water. Blend until smooth.
3. In a large skillet, combine blended garlic-spinach mixture, heavy cream, and Parmesan cheese. Cook over medium heat, whisking constantly, until the sauce thickens to your liking (about 5-7 minutes).
4. Combine cooked fettuccini with the roasted garlic-spinach sauce. Season with salt and pepper to taste.
5. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Spinach Fettucini with Grilled Chicken and Alfredo
This creamy pasta dish combines the flavors of grilled chicken, spinach, and a rich Alfredo sauce, making it a satisfying meal for any occasion.
Ingredients:
– 8 oz fettuccini
– 1 lb boneless, skinless chicken breast
– 2 cups fresh spinach leaves
– 1 cup Alfredo sauce (homemade or store-bought)
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat. Season chicken with salt and pepper. Grill for 5-6 minutes per side, or until cooked through.
2. Cook fettuccini according to package instructions. Drain and set aside.
3. In a large skillet, combine Alfredo sauce and spinach leaves. Heat over medium heat until spinach is wilted.
4. Slice grilled chicken into strips. Add to the skillet with the spinach mixture.
5. Combine cooked fettuccini and chicken-spinach mixture. Toss to coat with the Alfredo sauce.
6. Sprinkle Parmesan cheese on top and serve hot.
Cooking Time: 20-25 minutes
Spinach Fettucini with Spinach and Ricotta Stuffed Shells
Elevate your pasta game with this indulgent and flavorful recipe that combines the richness of ricotta, the freshness of spinach, and the comfort of fettuccine. Perfect for a cozy dinner or special occasion.
Ingredients:
For the fettucini:
– 1 pound fettucini
– 2 cups fresh spinach leaves
– 2 tablespoons olive oil
– 1 clove garlic, minced
– Salt and pepper to taste
For the stuffed shells:
– 12 jumbo pasta shells
– 1 cup ricotta cheese
– 1/4 cup grated Parmesan cheese
– 1/4 cup chopped fresh spinach leaves
– 1 egg, beaten
– Salt and pepper to taste
Instructions:
1. Cook fettucini according to package instructions.
2. In a large skillet, heat olive oil over medium-high. Add garlic and cook for 1 minute. Add spinach and cook until wilted. Season with salt and pepper.
3. Stuff shells with ricotta mixture (ricotta, Parmesan, spinach, egg). Place on baking sheet lined with parchment paper.
4. Cook fettucini with spinach sauce. Combine cooked pasta and shells in a large serving dish.
5. Cooking time: 25-30 minutes for shells and 10-12 minutes for fettucini.
Spinach Fettucini with Creamy Tomato Basil Sauce
A classic Italian-inspired dish gets a boost from fresh spinach and rich tomato sauce. This creamy pasta is perfect for a weeknight dinner or special occasion.
Ingredients:
– 8 oz fettucini
– 2 cups fresh spinach leaves
– 1 can (28 oz) crushed tomatoes
– 1/4 cup heavy cream
– 2 cloves garlic, minced
– 1/4 cup chopped fresh basil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook fettucini according to package instructions. Drain and set aside.
2. In a large skillet, combine crushed tomatoes, garlic, and heavy cream. Bring to a simmer over medium heat.
3. Add chopped basil and cook for 5 minutes, stirring occasionally.
4. Stir in cooked spinach leaves and season with salt and pepper to taste.
5. Combine cooked fettucini with tomato sauce mixture and toss until coated.
6. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Spinach Fettucini with Smoked Salmon and Dill Cream
A vibrant and flavorful dish that combines the richness of smoked salmon, the creaminess of dill cream, and the earthy sweetness of spinach. Perfect for a special occasion or a cozy night in.
Ingredients:
– 8 oz fettucini pasta
– 1/2 cup fresh spinach leaves
– 6 oz smoked salmon, flaked
– 1/2 cup heavy cream
– 2 tbsp unsalted butter
– 2 tsp chopped fresh dill
– Salt and pepper to taste
Instructions:
1. Cook fettucini according to package instructions until al dente. Reserve 1/4 cup pasta water before draining.
2. In a large skillet, melt butter over medium heat. Add flaked salmon and cook for 2-3 minutes or until heated through. Season with salt and pepper.
3. Add reserved pasta water to the skillet and stir to combine.
4. Add cooked fettucini to the skillet, tossing to combine with salmon mixture.
5. In a separate bowl, whip heavy cream until stiff peaks form. Fold in chopped dill.
6. Combine cooked fettucini mixture with dill cream, stirring gently to coat.
7. Top with fresh spinach leaves and serve immediately.
Cooking Time: 15-20 minutes
Spinach Fettucini with Roasted Red Pepper Sauce
This vibrant pasta dish combines tender spinach fettuccini with a rich and creamy roasted red pepper sauce, perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 8 oz. fettuccini
– 2 cups fresh spinach leaves
– 1/4 cup olive oil
– 2 large red bell peppers, seeded and chopped
– 2 cloves garlic, minced
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F.
2. Toss fettuccini with 2 tablespoons olive oil and cook according to package instructions. Drain and set aside.
3. In a large bowl, toss spinach leaves with remaining 2 tablespoons olive oil, salt, and pepper. Set aside.
4. Roast red bell peppers in the oven for 30-40 minutes or until charred and blistered.
5. Remove peppers from oven and let cool. Peel off skin, then blend peppers with garlic, Parmesan cheese, and a pinch of salt and pepper.
6. Combine cooked fettuccini, roasted spinach, and red pepper sauce. Toss to combine and serve hot. Garnish with chopped parsley, if desired.
Cooking Time: 45-50 minutes
Spinach Fettucini with Garlic Butter Scallops
This classic Italian-inspired dish combines the creamy richness of fettuccini pasta, the earthy sweetness of spinach, and the savory indulgence of garlic butter scallops. A perfect treat for a special occasion or a cozy night in.
Ingredients:
– 8 oz fettuccini pasta
– 2 cups fresh spinach leaves
– 1 pound large scallops
– 4 tablespoons unsalted butter, softened
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Cook fettuccini according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add scallops and cook for 2-3 minutes per side or until golden brown. Remove from heat and keep warm.
3. In the same skillet, add remaining 2 tablespoons of butter. Add garlic and sauté for 1 minute until fragrant.
4. Add spinach to the skillet and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste.
5. Combine cooked fettuccini, garlic butter scallops, and wilted spinach. Toss gently to combine.
Cooking Time: 15-20 minutes
Spinach Fettucini with Creamy Avocado Pesto
This recipe combines the richness of fettucini pasta with the vibrant flavors of spinach and avocado, all tied together with a creamy pesto sauce. Perfect for a quick and satisfying weeknight dinner.
Ingredients:
– 8 oz fettucini pasta
– 1 cup fresh spinach leaves
– 2 ripe avocados
– 1/4 cup freshly grated Parmesan cheese
– 2 cloves garlic, minced
– 1/2 cup olive oil
– Salt and pepper to taste
Instructions:
1. Bring a large pot of salted water to a boil. Cook fettucini pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a blender or food processor, combine spinach, avocado, Parmesan cheese, and garlic. Blend until smooth, adding olive oil as needed to achieve desired consistency.
3. Add the pesto sauce to the cooked fettucini pasta, tossing to coat. If needed, add some reserved pasta water to create a creamy consistency.
4. Season with salt and pepper to taste. Serve immediately.
Cooking Time: 15-20 minutes
Spinach Fettucini with Spicy Sausage and Peppers
This hearty pasta dish combines the richness of spinach fettucini with the spicy kick of Italian sausage and the sweetness of bell peppers. A perfect comfort food for a chilly evening.
Ingredients:
– 12 oz spinach fettucini
– 1 lb spicy Italian sausage, casings removed
– 2 large bell peppers (any color), sliced
– 3 cloves garlic, minced
– 1 cup chicken broth
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook fettucini according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, cook sausage over medium-high heat, breaking apart with a spoon, until browned and cooked through.
3. Add bell peppers and garlic to the skillet; cook until peppers are tender.
4. Add chicken broth to the skillet and stir to combine. Simmer for 5 minutes.
5. Stir in Parmesan cheese until melted. Season with salt and pepper to taste.
6. Combine cooked fettucini, sausage mixture, and reserved pasta water. Toss until well coated.
Cooking Time: 25-30 minutes
Spinach Fettucini with Butternut Squash and Sage
This autumnal pasta dish combines the richness of butternut squash with the earthiness of sage, all wrapped up in a creamy spinach sauce.
Ingredients:
– 12 oz fettucini
– 1 medium butternut squash, cooked and pureed
– 2 cups fresh spinach leaves
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh sage leaves for garnish
Instructions:
1. Bring a large pot of salted water to boil. Cook fettucini according to package instructions until al dente. Reserve 1 cup pasta water before draining.
2. In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until translucent, about 3 minutes.
3. Add garlic and cook for an additional minute.
4. Stir in cooked butternut squash puree, spinach leaves, and Parmesan cheese. Cook until spinach is wilted, about 2-3 minutes.
5. Add reserved pasta water to sauce if too thick.
6. Combine cooked fettucini with the spinach-butternut squash sauce. Season with salt and pepper to taste.
7. Garnish with fresh sage leaves and serve hot.
Cooking Time: 20-25 minutes
Spinach Fettucini with Crab and Lemon Cream Sauce
Elevate your pasta game with this decadent and flavorful dish that combines the sweetness of crab, tanginess of lemon, and earthy spinach. Perfect for a special occasion or a cozy night in.
Ingredients:
– 12 oz fettucini
– 1 lb jumbo lump crab meat
– 2 cups fresh spinach leaves
– 2 cloves garlic, minced
– 1/4 cup unsalted butter
– 1 cup heavy cream
– 2 tbsp freshly squeezed lemon juice
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook fettucini according to package instructions. Drain and set aside.
2. In a large skillet, melt butter over medium-high heat. Add garlic and sauté for 1 minute.
3. Add crab meat and cook until heated through, about 2-3 minutes.
4. Stir in heavy cream and lemon juice. Bring mixture to a simmer and cook for an additional 2-3 minutes or until sauce thickens slightly.
5. Add spinach leaves and cook until wilted. Season with salt and pepper to taste.
6. Combine cooked fettucini, crab mixture, and Parmesan cheese (if using). Serve immediately.
Cooking Time: 15-20 minutes
Spinach Fettucini with Truffle Oil and Wild Mushrooms
Experience the rich flavors of Italy with this elegant yet easy-to-make recipe, perfect for a special occasion or a cozy night in.
Ingredients:
– 8 oz fettuccini pasta
– 2 cups fresh spinach leaves
– 1/4 cup truffle oil
– 1 lb wild mushrooms (such as cremini, shiitake, or oyster), sliced
– 2 cloves garlic, minced
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook fettuccini pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat truffle oil over medium-high heat. Add sliced mushrooms and cook until they release their moisture and start browning (about 5 minutes).
3. Add garlic and spinach leaves to the skillet. Cook until spinach is wilted, about 2-3 minutes.
4. Combine cooked pasta, mushroom-spinach mixture, and reserved pasta water in a large serving bowl. Toss to combine, seasoning with salt and pepper as needed.
5. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Spinach Fettucini with Caramelized Onions and Gorgonzola
This creamy pasta dish is a perfect blend of sweet, savory, and tangy flavors. Caramelized onions and melted gorgonzola cheese add depth to the spinach-infused fettucini.
Ingredients:
– 12 oz fettucini
– 2 large onions, thinly sliced
– 2 tablespoons olive oil
– 1 tablespoon butter
– 1 cup fresh spinach leaves
– 1/2 cup heavy cream
– 1/4 cup crumbled gorgonzola cheese
– Salt and pepper to taste
– Grated nutmeg (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook fettucini according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, cook onions over medium-low heat for 30 minutes, stirring occasionally, until caramelized and golden brown.
3. Add butter to the skillet and stir until melted. Add spinach leaves and cook until wilted.
4. Stir in heavy cream and crumbled gorgonzola cheese. Season with salt, pepper, and nutmeg (if using).
5. Combine cooked fettucini with onion-spinach mixture. If needed, add reserved pasta water to achieve desired creaminess.
6. Serve immediately.
Cooking Time: 35-40 minutes
Spinach Fettucini with Artichoke Hearts and Lemon Butter
A creamy and flavorful pasta dish that combines the tender taste of artichoke hearts with the richness of lemon butter, all wrapped up in a bed of spinach fettucini.
Ingredients:
– 8 oz fettucini
– 2 cups fresh spinach leaves
– 1 (14 oz) can artichoke hearts, drained and chopped
– 4 tbsp unsalted butter
– 2 cloves garlic, minced
– 1/2 cup freshly squeezed lemon juice
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook fettucini according to package instructions until al dente. Reserve 1 cup pasta water before draining.
2. In a large skillet, melt 2 tbsp butter over medium heat. Add garlic and cook for 1 minute.
3. Add chopped artichoke hearts and cook for an additional 2-3 minutes or until heated through.
4. Stir in lemon juice and reserved pasta water to create a creamy sauce.
5. Combine cooked fettucini, spinach leaves, and artichoke heart mixture. Toss to combine and season with salt and pepper to taste.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
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