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Vegetarian • Serves 4-6

Produce

1/8 tsp Garlic powder
1/8 tsp Onion powder
1 cup Spinach, frozen

Pasta & Grains

1 (1-pound) box Spinach fettuccine

Baking & Spices

1 tsp Salt

Dairy

1/2 cup Butter
1 cup Heavy cream
1 Parmesan, fresh grated
1/2 cup Parmesan cheese, fresh grated
  • Rachel Schonwald

    Cook fettuccine according to package directions. While pasta is cooking prepare sauce. In a 4-quart saucepan mix spinach, cream, butter, parmesan, onion and garlic powders and salt, and simmer over low heat until combined and heated through. Pour sauce over fettuccine and mix well. Serve immediately with parmesan cheese on the side, if desired. Tips Tip: If not served immediately, the sauce will dry out on the pasta. (I refuse to expose how I came across this valuable lesson. Just take my word for it.) So if not serving immediately, keep sauce and pasta separate. Reheat and mix just before serving. Contributed by: Quick & Kosher, JAMIE GELLER Nutrition information is based on 6 servings and no optional ingredients.

  • Stacy Horowitz

    Creamy Spinach Fettuccine | Recipe | Joy of Kosher with Jamie Geller

  • aya soman

    Creamy Spinach Pasta #SpinachPasta #creamypasta

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