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Fettucine Spinach

Fettucine Florentine

Spinach Fettucine

Fettucine pasta tossed in spinach and cheese with herbs. Nutritious and delicious!

Vegetarian Quick and Easy Cooking

Change Number of Servings To:

Serves: 4 
Cooking time (approx.):  minutes
Style: Italian Vegetarian

200  grams (about 8  oz.) fettucine pasta
4  tablespoons butter
1  small onion(s) chopped fine
4  flakes garlic crushed
4  cups shredded spinach
½  teaspoon(s) red chilli flakes
1  cup(s) cream
4  tablespoons grated cheese
½  teaspoon(s) dried oregano
salt, pepper and nutmeg powder to taste

  1. Cook the fettucine pasta in a pot of boiling salted water for about 5 minutes or till tender but firm. Drain and refresh in cold water. Drain and coat with a drop or two of oil. Melt a little butter in a pan and toss the fettuccine in it briefly till well-coated. Season with salt, pepper and oregano.
  2. Heat rest of the butter in a pan. Add the garlic and onion. Fry briefly. Add the spinach and red chilli flakes. Cook covered on low heat for about 5  minutes or till dry and cooked.
  3. Add the cream, cheese and nutmeg. Stir well on low heat and simmer for about 1  minute(s).
  4. Mix the fettucine in the hot sauce only at serving time. If the sauce is too thick, mix in some warm milk and serve immediately.


  • It is important to refresh any form of cooked pasta in cold water so that they do not become sticky. Drain the cold water and coat the pasta with a drop or two of oil. This will help separate them out.
  • It is always advisable to do the mixing of pasta and sauce at serving time only. If done in advance, the pasta tends to get sticky and soggy as it absorbs the sauce.

Serve hot topped with: grated parmesan cheese

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