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Florentine Fettuccini

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Florentine Fettuccini



Ingredients :

  • 18 ounces fettuccine
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 clove garlic
  • minced
  • 1 pound fresh spinach
  • chopped
  • 1 cup heavy whipping cream
  • 1 ½ cups grated Parmesan cheese
  • ¼ teaspoon ground black pepper
  • Methods :

  • Bring a large pot of lightly salted water to a rolling boil. Cook fettuccine at a boil until cooked through yet firm to the bite, about 8 minutes; drain.
  • Melt butter with olive oil in a large skillet over medium heat. Cook and stir garlic in the butter mixture until softened, 2 to 3 minutes; add spinach and cook to wilt slightly, about 1 minute.
  • Stir fettuccine with the spinach mixture. Pour cream over the pasta and spinach. Increase heat to medium-high and cook until the cream is slightly thickened and reduced in volume, about 5 minutes.
  • Stir Parmesan cheese into the sauce to melt; season with black pepper. Toss to coat noodles with the cheesy sauce.
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