Florentine Fettuccini

Florentine Fettuccini

1
B's Kitchen 1

"My family inhales this decadent treat!"
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Ingredients

30 m servings 924 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 924 kcal
  • 46%
  • Fat:
  • 46.5 g
  • 71%
  • Carbs:
  • 99g
  • 32%
  • Protein:
  • 32.9 g
  • 66%
  • Cholesterol:
  • 123 mg
  • 41%
  • Sodium:
  • 619 mg
  • 25%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Bring a large pot of lightly salted water to a rolling boil. Cook fettuccine at a boil until cooked through yet firm to the bite, about 8 minutes; drain.
  2. Melt butter with olive oil in a large skillet over medium heat. Cook and stir garlic in the butter mixture until softened, 2 to 3 minutes; add spinach and cook to wilt slightly, about 1 minute.
  3. Stir fettuccine with the spinach mixture. Pour cream over the pasta and spinach. Increase heat to medium-high and cook until the cream is slightly thickened and reduced in volume, about 5 minutes.
  4. Stir Parmesan cheese into the sauce to melt; season with black pepper. Toss to coat noodles with the cheesy sauce.

Reviews

1

This is a very rich dish. In order to achieve a smooth consistency for the sauce, I changed the order of preparation. Instead of adding the cheese and cream separately to the cooked pasta, I w...