Spinach Fettuccine White Wine Alfredo with Asparagus and Fresh Spinach

You’ll Need:

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.
5. Serve.

Note, by adding the flour, you will have a thick alfredo sauce instead of a thin white wine sauce in this recipe.



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s