Description
A delicious and creamy pasta dish featuring roasted red peppers and fresh spinach, perfect for a comforting meal.
Ingredients
Scale
- 8 ounces fettuccine pasta
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 jar (12 ounces) roasted red peppers, drained and chopped
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 4 cups fresh spinach
- Fresh basil for garnish (optional)
Instructions
- Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until softened.
- Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add the chopped roasted red peppers to the skillet and cook for 2-3 minutes.
- Pour in the heavy cream, stirring to combine. Bring the mixture to a gentle simmer.
- Gradually whisk in the grated Parmesan cheese until melted and smooth. Add the Italian seasoning, salt, and pepper to taste.
- Fold in the fresh spinach and cook until wilted, about 2 minutes.
- Toss the cooked fettuccine with the sauce until well coated.
- Serve immediately, garnished with fresh basil if desired.
Notes
- For a lighter version, substitute half-and-half for the heavy cream.
- Add grilled chicken or shrimp for extra protein and flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 500mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 100mg
Keywords: Creamy Roasted Red Pepper Alfredo with Spinach, Pasta, Vegetarian