Updated: Dec 16, 2021
December 16, 2021
Creamy spinach pasta. The perfect way to sneak in some extra greens into your families meals shhhh! it will be our little secret. This dish reminds us of the Summer time serve with some fresh bruschetta and add this to your "to do" list this Summer.
Creamed Spinach Fettucine
- 300grams Fresh Pasta Emporium Fettucine
- 250grams Ricotta
- 200grams Baby Spinach
- ½ cup heavy cream
- 2 tablespoons unsalted butter
- 2 garlic cloves (thinly sliced)
- ¼ teaspoon grated nutmeg (fresh nutmeg is best)
- ½ cup of Pecorino Romano Cheese (save some to serve)
- 1 cup of your pasta water
- First prep your Ricotta, in a bowl add your Ricotta and season with salt & pepper then set aside for later
- Bring pot of salted water to the boil. Once rapidly boiling add your Fettucine and cook until al dante (as our Fettucine is very fresh cooking time is around 2-3mins) once cooked drain well but be sure to reserve 1 cup of your pasta water
- While your pasta cooks, in a pan or skillet melt your butter on a medium-low heat. Add garlic and saute until golden (approx. 2 minutes) Start adding your spinach, a handful at a time if needed, and cook until it wilts, add ¼ of your pasta water now and let it simmer down (approx. 4 mins – add more pasta water if required ) season with salt & pepper
- Next add your heavy cream to your pan and simmer on a medium heat (approx. 2-3min) stir in your fresh shaved nutmeg (salt & pepper if needed)
- Now its time to add your cooked Fettucine to the pan and toss through with all the sauce until the pasta is coated in creamy sauce (approx. 1-2mins)
- Turn off heat and stir in the ricotta your prepared earlier and most of your pecorino cheese. Thin out your sauce with a bit of your pasta water as needed. Adjust your seasoning if required.
- Serve into bowls and top with the remainder of your pecorino
NOTE: If you do not fancy Fettucine, any of our fresh long pasta will work with this recipe.
Best served immediately to avoid sauce going hard