Lighter Creamy Spinach Fettuccine Alfredo

• Vegetarian

• Produce

  • 2 cups Baby spinach
  • 2 cloves Garlic

• Pasta & Grains

  • 1 lb Fettuccine pasta, whole wheat

• Baking & Spices

  • 1 tbsp Flour
  • 1/4 tsp Nutmeg

• Dairy

  • 3 tbsp Butter
  • 1/4 cup Half-and-half cream
  • 2 cups Milk
  • 3/4 cup Parmesan cheese

Found on wholeandheavenlyoven.com

Description

Ingredients

• 2 cloves garlic
• 3 tablespoons butter
• 1/4 cup half-and-half cream
• 2 cups milk
• 3/4 cup Parmesan cheese
• 2 cups baby spinach
• 1 lb whole wheat fettuccine pasta
• 1 tablespoon flour
• 1/4 teaspoon nutmeg
• 2 cloves garlic, minced
• 3 tablespoons butter
• 1 tablespoon white whole wheat flour
• 2 cups milk
• 1/4 cup half-and-half cream
• 1/4 teaspoon ground nutmeg
• 2 cups baby spinach, roughly chopped
• 3/4 cup grated Parmesan cheese
• 1 lb whole wheat fettuccine pasta, cooked according to package instructions and 1/2 cup cooking water reserved
• Salt and pepper to taste
• Grated Parmesan cheese for topping, optional

Directions

• In a medium saucepan over medium-high heat, saute garlic in hot butter until garlic is just fragrant. Reduce heat to medium and whisk in flour. Slowly whisk in milk and cream until sauce is smooth. Bring sauce to a simmer, stirring occasionally until slightly thickened and bubbly. Remove from heat and stir in nutmeg, spinach, and Parmesan cheese until spinach is wilted and cheese is melted.
• Transfer sauce to a high-speed blender or food processor and blend several seconds until sauce is completely smooth. Season sauce with salt and pepper to taste.
• Pour hot alfredo sauce over cooked fettuccine and gradually stir in 1/2 cup reserved pasta water until noodles are evenly coated. Season fettuccine with salt and pepper to taste and serve hot with additional Parmesan cheese. Enjoy!

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