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Fettuccine With Spinach Tomato Cream Sauce

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“This is a great "go-to" meal, because most of us have the ingredients on hand. Depending on what time of year, I sometimes use a small can of whole tomatoes, diced and drained. Make a nice salad, some great bread, a glass of wine, and there you go!”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook the pasta according to the package directions. Remove 1/2 cup of the pasta cooking liquid and set aside.
  2. Meanwhile, in a large nonstick skillet, heat the oil over medium heat. Add the onion and cook, stirring, until translucent, about 5 minutes. Add the garlic and continue cooking for 1 minute. Add the spinach and salt. Cook until the spinach is wilted.
  3. Add the tomatoes, cook until heated through.
  4. Add the cooked fettuccine and 1/4 cup of the pasta cooking liquid. Add the ricotta. Toss and cook until just heated through, adding more pasta liquid as necessary to make a creamy sauce. Add the Parmesan and nutmeg. Season to taste with salt and pepper.
  5. Serve immediately.

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