8 oz. Spinach Fettuccine, cooked
1 TBSP Butter
3 Scallions, chopped
2 cloves Garlic, chopped
1 cup White Wine of choice (optional)
0.5 to 1 cup Heavy Cream
1 TBSP Flour
0.25 to 0.5 cup shredded Parmesan Cheese
0.5 lb Asparagus, steamed
2 cups Baby Spinach, raw
Salt and Pepper to taste
Cherry Tomatoes to garnish
1. Make Alfredo Sauce: Brown garlic and scallions with butter in a skillet. Add wine and cook for 10 minutes. Reduce heat to ‘low’ and add cream. Using a wire wisk, stir in flour, parmesan, salt and pepper until lump free.
2. Pour sauce over pasta and veggies.
3. Allow pasta to steep so that spinach will steam.
4. Garnish with tomatoes if desired.
Note, by adding the flour, you will have a thick alfredo sauce instead of a thin white wine sauce in this recipe.