Florentine Fettuccini

My family inhales this decadent treat!



Step: 1

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.

Step: 2

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.

Step: 3

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.

Step: 4

Stir Parmesan cheese into the sauce to melt; season with black pepper. Toss to coat noodles with the cheesy sauce.


Per Serving: 924 calories; protein 32.9g; carbohydrates 99g; fat 46.5g; cholesterol 123.2mg; sodium 618.7mg.

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