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Spinach-Artichoke Fettuccine Alfredo
Spinach-Artichoke Fettuccine Alfredo

Spinach-Artichoke Fettuccine Alfredo

Recipe and Photo by Keri Brittain, Brunch with the Brittains
30 Min(s)
30 Min(s) Prep
What You Need
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8 servings
Original recipe yields 8 servings
12 oz. fettuccine
2 Tbsp. olive oil
9 oz. baby spinach leaves
6 oz. quartered artichoke hearts
4 qt. water (for cooking pasta)
1/2 cup butter
2 cups 1% milk
1-1/2 tsp. garlic powder
1 tsp. dried basil leaves
1/4 tsp. black pepper
1-1/3 cups grated Parmesan cheese
3 Tbsp. all-purpose flour
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Let's Make It
Spinach-Artichoke Fettuccine
1
In a medium (or large) pot, cook the fettuccine according to the package instructions.
2
While fettuccine is cooking; in a separate pan, heat olive oil over low heat. Then add spinach and cook until wilted. Cut artichoke quarters in half, then add to the spinach and cook on low heat an additional 90 seconds.
3
Once pasta is finished cooking, add the drained pasta to the pan with the spinach and artichokes. Toss with tongs until well combined. Remove from heat.
Alfredo Sauce
4
In a medium saucepan, cook the butter, PHILADELPHIA Cream Cheese and milk on medium heat until butter and cream cheese are completely melted, whisking constantly.
5
Whisk in garlic powder, basil and pepper. Then, whisk in the Parmesan cheese and the flour.
6
Bring sauce to a simmer and continue to cook for 4 minutes or until sauce is thickened.
7
Pour sauce into pan with the Spinach-Artichoke Fettuccine and toss with tongs or stir until well combined.
8
Serve warm and enjoy!
Kitchen Tips
Tip 1
Special Extra
Serve topped with shredded Parmesan and a light drizzle of fresh lemon juice.
Tip 2
Recipe and Photo by
Tip 3
Serving Suggestion
Serve this pasta main dish with a mixed green salad for a quick-and-tasty weekday meal.
Tip 4
How to Thicken the Sauce
If you prefer a thicker sauce, stir in additional flour, 1 Tbsp. at a time, and cook until sauce is cooked to desired consistency.
Tip 5
Food Facts
Fresh artichokes can be used when available at your market/grocery store. They should be quartered and cooked a few extra minutes along with the spinach. If desired, they can be marinated in a seasoned olive oil before cooking as directed. For this recipe, I used jarred, marinated artichokes since they are readily available in supermarkets and are easier to use than fresh artichokes.
Nutrition
Calories
460
Calories From Fat
0
% Daily Value*
Total Fat 26g
33%
Saturated Fat 14g
70%
Trans Fat 0g
Cholesterol 65mg
22%
Sodium 570mg
25%
Total Carbohydrates 43g
16%
Dietary Fibers 3g
11%
Sugars 5g
10%
Protein 14g
28%
Vitamin A
60%
Vitamin C
15%
Calcium
20%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
8 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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