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Andrew Fowler

Spinach Artichoke Alfredo

Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 8 oz dry fettuccine
  • 1 tbsp fine salt for pasta water
  • 2 tbsp unsalted butter
  • 2 garlic cloves minced
  • 6 oz baby spinach
  • 1 cup canned artichoke hearts drained, blotted and quartered
  • 1/2 cup heavy cream
  • 3/4 cup whole milk
  • 2/3 cup freshly finely grated Parmesan
  • 1/4 tsp fine salt for sauce
  • 1/4 tsp black pepper

Method
 

  1. Cook fettuccine with tablespoon salt to 1 minute short of package time. Reserve 1 cup pasta water; drain.
  2. Meanwhile, melt butter in large skillet over medium-low; stir garlic 30 seconds. Add spinach by handfuls; cook 2 to 3 minutes until wilted and moisture evaporated.
  3. Add artichokes, cream, milk, sauce salt, and pepper; gently simmer 2 minutes. Add pasta and 1/4 cup reserved water; toss 1 to 2 minutes until tender.
  4. Remove from heat; gradually add Parmesan, gently folding to keep artichokes intact.
  5. Loosen with pasta water if needed; serve with spinach and artichokes distributed through noodles.