Best 4 Fresh Spinach And Fettuccine Alfredo Recipes

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Indulge in a culinary journey with our delightful collection of fresh spinach and fettuccine Alfredo recipes. This delectable dish combines the vibrant flavors of fresh spinach, the creamy richness of Alfredo sauce, and the comforting texture of fettuccine pasta.

In our Spinach Fettuccine Alfredo recipe section, you'll find a classic rendition of this beloved dish, featuring a creamy Alfredo sauce made from scratch, tender spinach, and perfectly cooked fettuccine.

For those seeking a lighter version, our Creamy Spinach Alfredo with Roasted Vegetables recipe offers a delightful twist, incorporating roasted vegetables for added texture and nutrition.

If you're a fan of bold flavors, our Sun-Dried Tomato and Spinach Fettuccine Alfredo recipe is sure to tantalize your taste buds, combining the tangy sweetness of sun-dried tomatoes with the creamy Alfredo sauce.

For a seafood lover's delight, our Spinach and Shrimp Fettuccine Alfredo recipe brings together succulent shrimp, tender spinach, and a creamy Alfredo sauce for a truly indulgent meal.

Lastly, our Spinach and Mushroom Fettuccine Alfredo recipe adds a savory twist to the classic dish, featuring sautéed mushrooms and a creamy Alfredo sauce for a rich and flavorful experience.

No matter your preference, our collection of fresh spinach and fettuccine Alfredo recipes offers something for every palate. So, gather your ingredients, prepare your taste buds, and embark on a culinary adventure with our delectable recipes.

Check out the recipes below so you can choose the best recipe for yourself!

SPINACH ALFREDO PASTA BAKE



Spinach Alfredo Pasta Bake image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h20m

Yield 8 servings

Number Of Ingredients 15

1 pound short pasta, such as penne or gemelli
1 cup ricotta cheese
2 tablespoons chopped fresh parsley
Zest of 1 lemon
7 tablespoons butter
One 10-ounce container mushrooms, sliced
Kosher salt and freshly ground black pepper
One 8-ounce bag fresh spinach
2 cloves garlic, minced
1 cup dry white wine or low-sodium vegetable broth
1 cup half-and-half
1/2 cup heavy cream
Low-sodium vegetable broth, as needed, for thinning
1 cup grated Parmesan
3/4 cup panko breadcrumbs

Steps:

  • Bring a large pot of water to a boil. Cook the pasta in the boiling water, draining it about 2 minutes before the time on the package. It should still be a bit firm. Rinse it in cold water to stop the cooking process and set aside.
  • Mix the ricotta with the parsley and lemon zest in a small bowl and set aside.
  • Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon of the butter.
  • In a large deep skillet over medium-high heat, melt 2 tablespoons of butter. Add the mushrooms and season with salt and pepper. Cook until the mushrooms have given up their liquid, 5 to 6 minutes. Add the spinach and garlic and cook, stirring frequently, until the spinach has wilted. Remove the vegetables and set aside, leaving any liquid in the skillet.
  • Add 2 tablespoons of butter to the skillet. Pour in the wine and let it bubble up and reduce for 1 1/2 to 2 minutes. Add the half-and-half and cream, season with salt and pepper and cook, whisking, until it's all combined. If it gets too thick as it cooks, you can thin it with a little vegetable broth. When the sauce looks good, remove it from the heat and stir in 3/4 cup of the Parmesan.
  • Melt the remaining 2 tablespoons butter in a small pan. Remove from the heat and stir in the breadcrumbs and remaining 1/4 cup Parmesan.
  • In the buttered baking dish, stir together the pasta, vegetables and sauce. (Add a splash of broth if needed). Add spoonfuls of the ricotta mixture, pushing them a bit into the pasta. Sprinkle the breadcrumb mixture over the top of the pasta. Cover and bake for 20 minutes. Uncover and cook until the top is brown and the mixture is bubbling, about 20 minutes more.

CHICKEN SPINACH ALFREDO ROTINI PASTA RECIPE BY TASTY



Chicken Spinach Alfredo Rotini Pasta Recipe by Tasty image

Here's what you need: oil, chicken breasts, garlic, bacon, spinach, salt, pepper, heavy cream, rotini pasta, parmesan cheese, fresh parsley

Provided by Alvin Zhou

Categories     Dinner

Yield 3 servings

Number Of Ingredients 11

2 tablespoons oil
2 chicken breasts, thinly sliced
3 cloves garlic, minced
6 strips bacon, cooked, chopped
5 oz spinach
2 teaspoons salt
2 teaspoons pepper
2 cups heavy cream
1 ¼ cups rotini pasta, cooked
1 cup parmesan cheese
½ cup fresh parsley, chopped

Steps:

  • Heat oil in a large pot over high heat.
  • Cook the chicken until no pink is showing.
  • Add the garlic, bacon, spinach, salt, and pepper, cooking until spinach is wilted.
  • Pour in the cream and bring to a boil.
  • Add the pasta, cheese, and parsley, stirring until the pasta is coated evenly.
  • Enjoy!

SPINACH ALFREDO SAUCE (BETTER THAN OLIVE GARDEN®)



Spinach Alfredo Sauce (Better than Olive Garden®) image

Better than Olive Garden®! Top with grilled chicken on fettuccine pasta for a complete meal or use as a dip for bread sticks. Delicious rich and creamy spinach Alfredo everyone will love. When I make this dish, everyone raves over it! Add more spinach if you're a spinach lover or leave it out if you're not a fan. I like adding lots of garlic! For a thicker sauce, add more cream cheese.

Provided by nbrock_85

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy     Alfredo Pasta Sauce Recipes

Time 25m

Yield 5

Number Of Ingredients 7

½ cup butter
¾ cup thawed frozen chopped spinach
1 pint heavy whipping cream
3 tablespoons cream cheese
1 cup grated Parmesan cheese
1 teaspoon garlic powder
1 pinch salt and ground black pepper to taste

Steps:

  • Heat butter in a saucepan over low heat; cook spinach in the melted butter until warmed, about 1 minute. Add cream and cream cheese to spinach mixture; cook and stir until cream cheese is melted, about 5 minutes.
  • Fold Parmesan cheese and garlic powder into spinach mixture; season with salt and pepper. Simmer until sauce is thickened and smooth, about 10 more minutes.

Nutrition Facts : Calories 599.2 calories, Carbohydrate 4.9 g, Cholesterol 202.9 mg, Fat 61.4 g, Fiber 0.7 g, Protein 9.9 g, SaturatedFat 38.3 g, Sodium 454.8 mg, Sugar 0.6 g

FRESH SPINACH AND FETTUCCINE ALFREDO



Fresh Spinach and Fettuccine Alfredo image

Chicken Helper® makes this alfredo a great weeknight meal!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 5

Number Of Ingredients 8

1 tablespoon butter or margarine
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
2 cups milk
1/2 cup hot water
1 can (4 oz) mushroom pieces and stems, drained
1 box Chicken Helper™ fettuccine Alfredo
3 cups washed fresh spinach leaves, torn into pieces
1/4 cup grated Parmesan cheese

Steps:

  • In 10-inch skillet, melt butter over medium-high heat. Cook chicken in butter about 3 minutes, stirring occasionally, until outside turns white.
  • Stir in milk, hot water, mushrooms and sauce mix (from Chicken Helper box). Heat to boiling, stirring occasionally. Stir in uncooked pasta (from Chicken Helper box). Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until pasta is tender.
  • Stir in spinach. Cook over medium-high heat about 2 minutes, stirring frequently, until hot. Remove from heat; uncover and let stand 5 minutes (sauce will thicken as it stands). Sprinkle with cheese.

Nutrition Facts : Calories 350, Carbohydrate 34 g, Cholesterol 75 mg, Fat 1 1/2, Fiber 2 g, Protein 31 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 1000 mg, Sugar 7 g, TransFat 0 g

Tips:

  • Use fresh spinach: Fresh spinach has a more vibrant flavor and texture than frozen or wilted spinach.
  • Cook the spinach quickly: Overcooking spinach will make it slimy and lose its nutrients. Wilt the spinach in a hot pan with a little bit of olive oil for just a few minutes, or until it is just wilted.
  • Use a good quality fettuccine: The fettuccine is the backbone of this dish, so it's important to use a good quality pasta. Look for a pasta that is made with durum wheat and has a slightly rough texture.
  • Make the Alfredo sauce from scratch: The Alfredo sauce is what makes this dish so creamy and delicious. It's easy to make from scratch, and it only takes a few minutes.
  • Garnish with Parmesan cheese: Parmesan cheese adds a salty, nutty flavor to the dish. Grate some Parmesan cheese over the top of the pasta before serving.

Conclusion:

This fresh spinach and fettuccine Alfredo is a delicious and easy-to-make dish that is perfect for a weeknight meal. The creamy Alfredo sauce, the tender spinach, and the al dente fettuccine come together to create a dish that is both satisfying and delicious.

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