Fettuccine with Green Sauce
Fettuccine with Green Sauce is a popular type of pasta in Roman and Tuscan cuisine. Although the dish originated in Italy, it eventually evolved to become a staple of Italian-American cuisine.
Fettuccine with Green Sauce
Fettuccine with Green Sauce is a popular type of pasta in Roman and Tuscan cuisine. Although the dish originated in Italy, it eventually evolved to become a staple of Italian-American cuisine.
Ingredients
- 2 TB olive oil
- 3/4 lb fresh spinach washed, coarsley chopped
- 4 TB parsley chopped
- 2 cloves garlic finely chopped
- 1-1/2 cup chicken stock
- 1/4 cup heavy cream
- salt and pepper to taste
- 1/4 tsp nutmeg
- 1 lb fettucine noodles, fresh or dried
- 1/4 cup fresh parmesan cheese grated
Instructions
- Bring a large pan of water to a boil.
- In a large skillet, heat the oil. Add the spinach and parsley saute until it gives off liquid and cooks down. Drain the spinach and parsley in a colander to remove the liquid. Return the liquid to the skillet with the garlic saute over medium heat. Add the chicken stock and bring to a boil. Reduce to 1 cup.
- Add the heavy cream and bring to a boil. Let it bubble for 2 minutes or until the sauce thickens. Add salt, pepper and nutmeg.
- Add the fettucine to the boiling water – cook until al dente. Drain the fettucine return it to the pan. Pour the sauce over the pasta and toss to coat over low heat. Add the cheese and toss again. Serve in bowls with crusty bread.
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