Fettuccine With Spinach, Butter and Cream

Ingredients

10 ounces fresh spinach, trimmed, washed, and dried
4 tablespoons stick) butter
Salt and freshly ground black pepper to taste

Preparation

1
Bring a large pot of water to a boil
2
Chop the spinach coarsely.
3
Over medium heat, melt 2 tablespoons of the butter in a large skillet that can later be covered. Add the spinach, along with some salt and pepper. Cover, reduce the heat, and cook, stirring occasionally, until the spinach is very tender, about 10 minutes. Uncover, add the cream, and cook gently for about 5 minutes.
4
Meanwhile, salt the boiling water and cook the pasta until it is tender but firm. When it is just about done, but the remaining butter in a large, warm bowl and add a couple of tablespoons of the cooking water.
5
Drain the pasta and toss it with teh butter and half the Parmesan.
6
Add the spinach sauce and serve, passing the remaining Parmesan at the table.

Tools

 



About

From Mark Bittman's book, "How to Cook Everything." It says, "The combination of spinach and cream is old-fashioned but great. This sauce is also good with a grating of nutmeg added to it." Cook time - about 30 minutes.

Yield:

4.0 servings

Added:

November 30, 2009

Creator:

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