- 18 ounces fettuccine
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1 pound fresh spinach, chopped
- 1 cup heavy whipping cream
- 1 1/2 cups grated Parmesan cheese
- 1/4 teaspoon ground black pepper
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.
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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.
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.
Stir Parmesan cheese into the sauce to melt; season with black pepper. Toss to coat noodles with the cheesy sauce.