Description
A festive twist on classic fettuccine Alfredo, this creamy pasta features a vibrant green sauce made with fresh spinach, basil, and parmesan. It’s quick, easy, and perfect for St. Patrick’s Day or any time you want a comforting, crowd-pleasing meal.
Ingredients
- 12 oz dry fettuccine (or fresh pasta)
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 1/4 cups heavy cream
- 2 cups baby spinach, tightly packed (about 2 oz)
- 1/2 cup fresh basil leaves (about 1/3 oz)
- 1 1/2 cups freshly grated parmesan cheese
- 1/2 teaspoon salt, plus more to taste
- Black pepper, to taste
- Zest from 1 small lemon (about 1 teaspoon, optional)
- 1/2 cup reserved pasta cooking water
- Red pepper flakes, for serving (optional)
- Extra parmesan, for serving (optional)
- Chopped fresh parsley or basil, for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Add fettuccine and cook according to package directions until al dente (9–11 minutes for dry, 3–4 minutes for fresh). Stir during the first minute to prevent sticking.
- Reserve 1/2 cup pasta water, then drain the fettuccine and keep warm.
- While pasta cooks, blend heavy cream, baby spinach, and basil leaves in a blender until completely smooth and bright green (30–45 seconds). Scrape down sides as needed.
- In a large skillet over medium heat, melt butter. Add minced garlic and sauté for 1 minute until fragrant but not browned.
- Pour the blended green cream into the skillet with garlic and butter. Stir and bring to a gentle simmer (do not boil). Let simmer 2–3 minutes.
- Lower heat and gradually whisk in parmesan cheese, a handful at a time, stirring constantly until melted and creamy. If sauce is too thick, add a splash of reserved pasta water. Season with salt, black pepper, and lemon zest (if using).
- Add drained fettuccine to the skillet. Toss gently with tongs until pasta is evenly coated, adding more pasta water as needed for a silky sauce.
- Serve immediately, topped with extra parmesan, red pepper flakes, and fresh herbs if desired.
Notes
For gluten-free, use gluten-free fettuccine. For dairy-free, substitute plant-based butter, cream, and vegan parmesan. Blend greens thoroughly for a silky sauce. Don’t overheat or boil the sauce to prevent splitting. Reserve pasta water for adjusting sauce consistency. Add grilled chicken or shrimp for extra protein. Leftovers keep in the fridge for up to 3 days; reheat gently with a splash of cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian, Irish-inspired
Nutrition
- Serving Size: About 1/4 of recipe
- Calories: 550
- Sugar: 3
- Sodium: 650
- Fat: 28
- Saturated Fat: 17
- Carbohydrates: 55
- Fiber: 3
- Protein: 17
Keywords: green fettuccine alfredo, St. Patrick's Day pasta, creamy pasta, spinach alfredo, festive pasta, vegetarian alfredo