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