Spinach, Fettuccini, Parmesan … the cooking method turns these simple ingredients into powerful comfort food. Easy enough to make on the fly, yet completely guest-worthy.
Spinach Fettuccini
Course: DinnerCuisine: Italian4-6
servingsHowever long it takes to get the water boiling, and then boil the pasta … add on about five minutes, and that’s how long it takes to prepare this dish.
Ingredients
Salt
1 lb. fettuccini
3 large cloves of garlic, or more to taste
1 Tbs herb-infused olive oil, plus more to taste
16 oz. fresh baby spinach
Coarsely ground black pepper, to taste
Red pepper flakes, to taste
Shredded Parmesan, to taste (lots)
Directions
- Put a pot of salted water on to boil. Cook the pasta 1 minute shy of the package’s al dente directions. Scoop out 1-2 cups of the pasta water and reserve. Drain the pasta.
- Meanwhile, whack the garlic cloves with the side of a knife, peel away and discard their skins, and mince the cloves. Pre-heat a large skillet over a medium flame (setting 4), add 1 Tbs oil and let it quickly heat up, then add the garlic and stir constantly, 1 minute. Add a large fistful of the spinach and stir until it starts to wilt. Continue to add more spinch, stirring constantly, until either you’ve gotten it all in, or the pan is too full to continue. Off the flame.
- Add the contents of the skillet and any remaining uncooked spinach to the empty pot you used to boil the pasta, and place the pot over a medium flame. Pour in a healthy spash of the pasta water and stir until all the spinach is wilted. Add salt, pepper, and red pepper flakes.
- Add the drained pasta, another healthy splash of the reserved cooking pasta water, and a generous handful of Parmesan. Use tongs to toss. Continue to add more cheese and correct seasonings as you go, until you’re satisfied. If the pasta seems dry, add more oil. Once you do feel satisifed, give it one final spash of the pasta water. Garnish with extra cheese.
Notes
- Substitutions: regular olive oil for the herb-infused. In that case, consider adding some Italian seasonings.
This pasta doesn’t taste especially spinachy, surprisingly. The spinach is there mainly for its color and nutrition. But oh, the umami! It’s kind of amazing. It comes from the way the pasta water comingles with the cheese. Totally guest-worthy.
Social Learning
One of my favorite things about this pasta is its texture. The combination of oil and cheese with the pasta water makes a texture that feel like standing in under waterfall of comfort food. The little hits of spiciness put it right over the top.
I haven’t given precise measurements for many things in the recipe, because of the spirit of this recipe. It’s meant to be something you throw together. Be generous with the cheese. If you think it “needs something,” it’s probably salt.
The garlic could be raw in this dish if you wanted it to be. In that case, it’d have to be pressed (which you can do with a garlic press, or with the tines of a fork). You might think that sounds crazy – raw garlic – but it’s amazing in this context. But since I needed to cook the spinach, I figured I might as well cook the garlic. You could add the spinach to the pasta water for a few seconds instead.
Additions
If you want to build this out, I’d recommend serving it alongside pan-fried chicken breasts, which could be basic, or dredged, or coated. Follow it up with a simple but filling dessert, like homemade pudding with a whipped cream garnish, or panna cotta. Precede everything with a Caesar Salad if you still want more, but the dressing had best be homemade!
- Toss in pre-cooked shrimp toward the end of in Step 3, 1 minute before offing the flame.
- Add parsley or other herbs at the end of Step 3, once the flame is off.
- Add sautéed mushrooms at the beginning of Step 4.
- In Step 4, substitute a splash of white wine for the initial splash of pasta cooking water.
- Add thinly sliced sundried tomatoes at the end of Step 4.
- Garnish servings with lemon zest.
Leftovers
Reheats beautifully.
The pasta will soak up liquid over time, so if you’re going to have seconds or leftovers, keep more pasta water on hand to give it a splash as you reheat it.
The Backstory
Do you dream of being one of those people who can throw open the cupboards or fridge and whip up something amazing with what you find inside? Especially when friends drop over unexpectedly? This recipe is perfect for that.
Spinach Fettuccini
Credit for images on this page: Make It Like a Man! unless otherwise credited. This content was not solicited by anyone, nor was it written in exchange for anything. Thank you, ⌘+C. References: Fletcher, Janet. “Double Spinach Fettuccine with Butter and Parmesan.” The Best American Recipes, 2005-2006, ed. by Fran McCullough and Molly Stevens. Houghton Mifflin (Boston) 2005, p. 108. Make It Like a Man! is ranked by Feedspot as #15 in the Top 30 Men’s Cooking Blogs.
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Oh, yea! Everything I love in one recipe: pasta, ease of preparation, and a different way of putting simple ingredients together. It sounds wonderful. I have the fettuccini and garlic; I’ll pick up the spinach and parmesan and give it a whirl!
I hope you enjoy it!
This looks and sounds amazing. I can see it being a lovely summer dish with maybe grilled chicken on the side.
Yes! Last time I made this, in fact, I served it with pan-fried breasts … but grilled ones would be even nicer!
Nothing like adding the pasta cooking water to a recipe- adds so much flavor! Oh, and how about adding a ‘knob’ of butter? Dinner’s on!
Yes! A bit of butter would be welcome!
I love the idea of the simplicity of this dish!
I think I’ll make it next time you and Keith are over!
OK! We should make that soon! After mid-June, we’ll just be a short trip from one another!
This is terrific comfort food. Excellent recipe!
Thanks!
It’s funny you should mention being one of those people who open the pantry and throw something amazing together, JT often said that about me, particularly when we were young (er). I didn’t menu plan, which was absolutely crazy considering we both worked and were very busy. We would come home, tired, grumpy and had to figure out what to cook. I always had a bunch of simple recipes up my sleeve, but it helped that I kept a well-stocked pantry that was very flexible. This recipe reads right into my younger days, it’s simple but there is a lot of bang to the buck. And best of all, it’s fast. Now that I know better, I make a menu plan every week, but I am flexible about it.
Ugh! I wish that was a description of my younger days! Mine were filled with hot dogs and bologna sandwiches. Getting tired of those things was what pushed me to start learning to cook, which I’ve done for most of my life by following recipes. It’s only now that I’ve tried various recipes and methods for the same dish, that I can understand how I could improvise something like this.
I enjoyed your opening, Jeff. “However long it takes to get the water boiling, and then boil the pasta … add on about five minutes, and that’s how long it takes to prepare this dish.” It makes me want to read through the post.
Thanks, Gary!
This is the ultimate comfort food lovers dream come true. I especially like how you specified to use ‘lots’ of parmesan. With fettuccini, the more the better!!!!
Can there ever be too much cheese?
I agree that simple ingredients don’t mean a boring dish or “just okay” flavour profile, and this pasta perfectly fits the bill. I’m not a big fan of wilted spinach, but I’d definitely enjoy this hearty pasta. And perhaps a little of pine nuts won’t hurt!
Pine nuts would be a great idea!
Simple but absolutely delightful – may I have a plate please 🙂 !
Wish you lived nearby! I’d whip this up for you in a second!
No meat? I would need a whole block of Parm. for dishes like this….
I sometimes add chicken! 🙂
This is a case where simple is definitely best. It looks so delicious and definitely guest worthy. You make it look simple, but I know timing is everything with making a dish like this one. Wonderful recipe, thanks Jeff.
Thanks, Pauline!
I love Italian cuisine and these Fettuccine look amazing
Thank you, Javier!
Looks delicious.
Thank you!
Ottima la pasta con gli spinaci, molto invitante!
Thanks!
Una combinación sencilla pero deliciosa.
La pasta siempre triunfa. ♥
Thank you!
Simple pasta recipes like this are my favorite. And I know this would work really well with shallots instead of the garlic. Beautiful and perfectly flavorful!
Oh yes, I’m sure it would!
Pâtes et épinards ce marient à merveille
C’est appétissant
Have a good day
Thank you, Delphine!
I love how this recipe celebrates the joy of simple, flexible cooking! The idea of using pasta water and cheese to create that silky, umami-packed sauce is pure magic it really makes the dish feel like a warm, comforting hug.
Thank you, Raymund!