Spinach Fettuccine

  • miamibabymama Posted: 02/11/11
    Worthy of a Special Occasion

    Family liked this; tasted really rich. Took some advice of other reviewers--squeezed spinach in tea towel to remove moisture, added extra pasta water (almost 1 cup total), premeasured liquids and grated cheese, left pasta in a little water covering so didn't get "gloppy". I also cooked some chicken cutlets in olive oil, as my family MUST HAVE MEAT with their meal.

  • EllenU Posted: 12/07/10
    Worthy of a Special Occasion

    This was an excellent pasta dish -- one of my favorites from this website. It tasted sinfully rich, but had the low fat ingredients. I definitely used more pasta water, as others suggested, and the sauce was great. I used the full amount of sauce for the four of us -- don't know how you'd get 8 servings out of that! My noodles clumped into a massive ball while I prepared the rest of the sauce, but that is my only complaint. My whole family gave this their

  • Meagan81 Posted: 09/10/09
    Worthy of a Special Occasion

    This was the most amazing pasta dish I've had yet from cooking light. I added a little more cheese - an italian blend - and it was great. Will be making this again tonight!

  • coucamaya Posted: 10/10/11
    Worthy of a Special Occasion

    made this a week ago everyone loved it :D

  • BeckyJL Posted: 02/04/12
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    Yummy, even with the bacon left out! Will definately make again!

  • JimMarltonNJ Posted: 03/21/12
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    Excellent! I would suggest pulling out the pasta liquid early so the pasta does not stick together and keep it from getting cold. Also if you are fixing this for less than eight, such as I did, do not plan this for leftovers as it will not reheat well. I reheated it with some additional chicken broth and freshly cooked bacon.

  • detailaddict Posted: 02/02/13
    Worthy of a Special Occasion

    Very good...I used fresh spinach so I had to make it a bit differently - sauteed the spinach in olive oil with the garlic, then removed it and proceeded with the recipe. I made a roux with the flour and butter then whisked it into the broth, half-and-half and pasta water before melting in the cream cheese. Used homemade whole-grain fettuccine and also had to add extra pasta water. I cut the recipe in half but ended up with ~2 1/2 servings instead of four as expected. Just a roll to accompany; a nice chilly-evening comfort-food dinner I would make again.

  • Deescollo Posted: 07/28/13
    Worthy of a Special Occasion

    Family loved this! Delicious, creamy, flavorful. Used Penne pasta, and a blend of shaved Parma Reggiano, Asiago, and Romano. Also needed to add more liquid (chicken broth) as it did thicken. Mixed 1/2 the crumbled bacon into the pasta, the rest sprinkled on top of servings. Served with sautéed garlic green beans as an addition veggie on the side. This is a keeper, Cooking Light has come through for me again.


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