Spinach Artichoke Fettuccine Alfredo
Creamy spinach and artichoke Alfredo tossed with fettuccine for an easy comforting pasta dinner.
Equipment
- Large Pot
- Large Skillet
- Colander
- Whisk
- Wooden Spoon or Spatula
- Knife
- Cutting Board
Ingredients
- 1 lb fettuccine noodles cooked according to package instructions
- 2 tbsp olive oil divided
- 10 oz baby spinach leaves fresh
- 5 cloves garlic minced
- 14 oz artichoke hearts quartered, canned in water or brine, drained
- 1/2 cup butter (I prefer Challenge Butter)
- 8 oz cream cheese softened (I prefer Challenge Cream Cheese)
- 1 1/3 cup heavy cream
- 1 cup Parmesan cheese grated
- 1/4 tsp salt
- 1/4 tsp black pepper
- red pepper flakes pinch
- 1 cup tomato diced, for garnish
Instructions
- Cook the fettuccine in a large pot of salted boiling water according to package instructions; drain and keep hot.
- Heat 1 tablespoon olive oil in a large skillet over medium heat, add the minced garlic and all the spinach, and cook, stirring, until the spinach is wilted; transfer to a bowl and keep warm.
- Add the remaining 1 tablespoon olive oil to the skillet and heat over medium-high; add the drained artichoke hearts and cook, shaking or stirring occasionally, until lightly browned and heated through; remove and keep with the spinach.
- Return the skillet to medium heat, add the butter and softened cream cheese, and whisk until smooth and combined.
- Slowly whisk in the heavy cream, then add the grated Parmesan, salt, black pepper, and a pinch of red pepper flakes; stir until the sauce is smooth and slightly thickened.
- Stir the cooked spinach and browned artichokes into the Alfredo sauce until evenly combined.
- Toss the hot fettuccine with the sauce, plate, and top with the diced tomato and extra Parmesan if desired; serve immediately.
Notes
- To reheat leftover Alfredo sauce, warm it in a skillet over medium heat with a few tablespoons of milk.