**Indulge in a Culinary Symphony of Cheese and Spinach Fettuccine: A Journey Through Exquisite Recipes**
Prepare to embark on a culinary journey that will tantalize your taste buds and leave you craving more. Discover a world of flavors with our curated collection of cheese and spinach fettuccine recipes, meticulously crafted to showcase the perfect balance of creamy indulgence and vibrant freshness. From the classic combination of Parmesan and spinach to innovative twists with sun-dried tomatoes and roasted pine nuts, each recipe promises a unique gustatory experience. Whether you're a seasoned chef or a home cook looking to impress, our comprehensive guide will equip you with the knowledge and techniques to create restaurant-quality cheese and spinach fettuccine dishes that will delight your palate and captivate your senses.
CREAMY SPINACH FETTUCCINE
This Creamy Spinach Fettuccine recipe is the pasta dinner of your dreams! Fettuccine pasta tossed in a light, creamy spinach sauce and topped with toasted garlicky panko bread crumbs.
Provided by Katerina | Diethood
Categories Dinner
Time 30m
Number Of Ingredients 16
Steps:
- Cook pasta according to the directions on the box.
- In the meantime, heat olive oil in skillet over medium-high heat.
- Add onion and garlic; cook 2 minutes or until tender, stirring frequently.
- In a small bowl whisk together vegetable broth and flour.
- Transfer broth mixture to the pan and whisk in the milk; continue to whisk and bring to a boil.
- Reduce heat to medium and add spinach leaves; cook for 2 minutes, stirring frequently until spinach is welted and sauce is thickened.
- Season with salt, pepper, garlic powder and fresh parsley.
- Remove from heat.
- Stir in parmesan cheese and add cooked fettuccine; toss to combine and set aside.
Nutrition Facts : Calories 360 kcal, Carbohydrate 51 g, Protein 13 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 61 mg, Sodium 392 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
CHEESY SPINACH BAKED PENNE
Making homemade tomato sauce for this recipe really allows you to control what goes into it. Here, it's mixed up with chunks of mozzarella for extra bursts of cheesy goodness, along with cottage cheese for all the satisfying qualities of ricotta with only a fraction of the fat and calories.
Provided by Food Network Kitchen
Categories main-dish
Time 1h21m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Mist a 2 to 2 1/2-quart rectangular or oval baking dish with nonstick cooking spray.
- Bring a large pot of salted water to a boil. Add the penne and cook according to package directions for al dente.
- While the pasta cooks, heat the oil in a medium pot set over medium heat. Add the fennel seeds and garlic and cook until aromatic, about 2 minutes. Add the tomatoes, basil sprig, 1 teaspoon salt and 1/4 teaspoon pepper. Simmer, lowering the heat if the sauce bubbles too vigorously, until the sauce has thickened slightly, the flavors have blended together and the raw tomato taste has cooked out, 10 to 15 minutes. Remove from the heat, discard the basil and season with additional salt and pepper. Pour over the cooked pasta and toss well to coat. Add the cubed mozzarella and transfer half the pasta to the prepared baking dish.
- Put the cottage cheese in the bowl of a food processor and process until smooth. Add the shredded mozzarella and Parmesan and pulse two to three times. Combine half the cottage cheese mixture with the spinach and mix to break up the spinach. Drop in spoonfuls over the pasta in the baking dish. Top the spinach layer with the rest of the pasta and then the remaining cottage cheese mixture.
- Bake until bubbly and golden brown on top, about 30 minutes. Let stand for 10 minutes, and then scatter the torn basil over the top.
FUSILLI WITH SPINACH AND ASIAGO CHEESE
Provided by Giada De Laurentiis
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1/2 cup of the cooking liquid.
- Meanwhile, warm olive oil in a large, heavy skillet over medium-high heat. Add the garlic and cook until fragrant, about 2 minutes. Add the spinach and tomatoes and cook until the spinach wilts, about 2 more minutes. Add the cooked pasta and toss. Add the cheeses, salt, pepper, and the pasta cooking liquid and stir to combine.
- Transfer the pasta to a serving plate and serve.
CREAMY SAUTEED SPINACH WITH GARLIC AND CHEESE
I love sauteed spinach with garlic, and one day I got creative and threw in some shredded cheddar cheese (Tilamook is the best). Yum! Yum! What a delightful treat my surprise turned out to be! :-) This may even appeal to non-spinach lovers because of the wonderful cheesy taste it brings. Please note that, when you first start to saute the spinach leaves, it will appear to be too much spinach, but once it begins to wilt, it becomes a much smaller quanity. Best of all, this dish literally takes about 5 minutes to throw together!
Provided by Helping Hands
Categories Vegetable
Time 5m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Heat olive oil in skillet over med-high heat.
- Add spinach leaves and garlic cloves.
- Saute until spinach leaves have wilted (be careful not to overcook).
- In last few minutes of cooking time, add cheddar cheese, and cook until it is melted.
- Stir well and serve.
Nutrition Facts : Calories 197.6, Fat 16.5, SaturatedFat 7, Cholesterol 29.7, Sodium 243.3, Carbohydrate 4.4, Fiber 1.9, Sugar 0.5, Protein 9.7
CHEESE AND SPINACH FETTUCCINE
Make and share this Cheese And Spinach Fettuccine recipe from Food.com.
Provided by MizzNezz
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook fettuccine as label directs; adding spinach for the last 5 minutes of cooking; drain.
- In saucepan, mix milk and cornstarch until smooth.
- Add butter and salt.
- Cook on med-hi heat, stirring, until mixture boils.
- Stir in Parmesan and bleu cheese.
- Add to drained fettuccine; toss to coat well.
- Sprinkle with parsley.
CHEESY LEEK & SPINACH PASTA
Comfort food at its best - penne with a blue cheese and tomato cream sauce with added vegetables
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 9
Steps:
- Melt the butter with the oil in a large pan, tip in the leeks and splash in a little hot water. Cover and cook over a low heat, stirring occasionally, for about 10 minutes until no longer squeaky.
- While the leeks are cooking, boil the penne in salted water according to the packet instructions. Meanwhile, tip the crème fraîche, sundried tomatoes and mustard into the leeks, add three-quarters of the cheese and season well. Stir until the cheese melts. Take off the heat.
- Drain the pasta, reserving the cooking water. Tip the pasta into the sauce and stir, adding enough cooking water to make the sauce coat the pasta. Stir in the spinach, a big handful at a time, until it wilts, splashing in a little more water if needed. Toss in the remaining cheese and serve.
Nutrition Facts : Calories 808 calories, Fat 35 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 103 grams carbohydrates, Fiber 9 grams fiber, Protein 27 grams protein, Sodium 2.03 milligram of sodium
SPINACH FETTUCCINE
Make and share this Spinach Fettuccine recipe from Food.com.
Provided by Charmie777
Categories Spinach
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Tear or coarsely chop spinach.
- In pan, cook garlic and onion in 1/2 of butter until golden.
- Add spinach, cover and cook until wilted.
- Meanwhile, cook fettucine.
- Drain and mix with remaining butter.
- Toss with cream, cheese and spinach.
- Season with lots of pepper and some salt.
Nutrition Facts : Calories 799.6, Fat 57, SaturatedFat 34.6, Cholesterol 222.3, Sodium 823.3, Carbohydrate 49.2, Fiber 1.8, Sugar 1, Protein 25.1
Tips
- For the best results, use fresh spinach leaves. If using frozen spinach, thaw it and squeeze out any excess moisture before using. - If you don't have heavy cream, you can substitute milk or half-and-half. - If you don't have white wine, you can use chicken broth or vegetable broth. - To make the cheese sauce extra smooth, strain it through a fine-mesh sieve before serving. - If you want a more flavorful cheese sauce, add a pinch of nutmeg or grated Parmesan cheese. - To make the dish even more decadent, top it with grated Parmesan cheese or crumbled bacon before serving. ###Conclusion
Cheese and spinach fettuccine is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover spinach. With its creamy cheese sauce, tender spinach, and al dente fettuccine, this dish is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give cheese and spinach fettuccine a try. You won't be disappointed!
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