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Creamy spinach fettuccine with asparagus served on a plate

Creamy Spinach and Asparagus Fettuccine

A quick and easy creamy pasta dish featuring fresh spinach and asparagus, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 12 oz fettuccine pasta
  • 2 cups fresh spinach Can use baby spinach for a milder flavor.
  • 1 cup asparagus, trimmed and cut into 2-inch pieces
Creamy Sauce
  • 1 cup heavy cream Can substitute with half-and-half for a lighter version.
  • 1 cup grated Parmesan cheese Reserve some for garnishing.
Cooking Essentials
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced Fresh garlic works best.
  • Salt and pepper to taste

Method
 

Cooking the Pasta
  1. Cook the fettuccine according to package instructions. Drain and set aside.
Making the Sauce
  1. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
  2. Add asparagus and cook for about 3-4 minutes until tender.
  3. Stir in spinach and cook until wilted.
  4. Pour in the heavy cream and bring to a simmer.
  5. Add the cooked fettuccine and Parmesan cheese, stirring to combine.
  6. Season with salt and pepper to taste.
  7. Serve warm and enjoy!

Notes

Garnish with extra Parmesan and fresh pepper. Pair with a side salad and white wine for a complete meal. Store leftovers in an airtight container for 3-4 days. Add milk when reheating to preserve creaminess. For a vegan version, use almond milk and plant-based cream cheese.