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Creamy Spinach Fettuccini

Creamy Spinach Fettuccini


Prep Time: 7 minutes
Cook Time: 20 to 22 minutes
Chill Time: none
Yield: 4 to 6 servings

  • 1 (1-pound) box spinach fettuccini

For Sauce:

  • 1 cup chopped frozen spinach, thawed and drained
  • 1 cup heavy cream
  • ½ cup butter
  • ½ cup fresh grated parmesan cheese
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon garlic powder
  • 1 teaspoon salt
  • Additional fresh grated parmesan (optional)

1. Cook fettuccini according to package directions. While pasta is cooking prepare sauce.
2. In a 4-quart saucepan mix spinach, cream, butter, parmesan, onion and garlic powders, and salt, and simmer over low heat until combined and heated through.
3. Pour sauce over fettuccini and mix well. Serve immediately with parmesan cheese on the side, if desired.


If not served immediately, the sauce will dry out on the pasta. (I refuse to expose how I came across this valuable lesson. Just take my word for it.) So if not serving immediately, keep sauce and pasta separate. Reheat and mix just before serving.

Suggested Wine:

Hagafen 2005 Napa Valley Sauvignon Blanc

This creamy sauce calls out for contrast. Citrusy Sauvignon Blanc creates a fantastic matching of opposites that will allow each bite of the fettucini to dance on your tongue.

Reprinted with permission from Quick and Kosher: Recipes From The Bride Who Knew Nothing

Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind and Joy of Kosher with Jamie Geller magazine. . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, Joy of Kosher: Fast, Fresh Family Recipes.
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