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Creamy and cheesy pastas might possibly be our Achille’s Heel; we’re addicted. And this delicious spinach fettuccine alfredo is our downfall. What makes us feel better about this situation is that it’s a one-and-done mealthe pasta and sauce cook in the same pot and it makes clean-up the easiest thing ever! Perfection in a pasta and no wrinkly hands from doing tons of dishes is our idea of a win-win. For all that is good, (please) run to your kitchen and make this yummy pasta!

Spinach Fettuccine Alfredo

Yields 4 servings


  • 3/4 pound spinach fettuccine
  • 4 tablespoons unsalted butter, cubed
  • 1 cup heavy cream
  • 1/2 cup Parmesan cheese, plus more for servings, grated
  • 1/4 teaspoon nutmeg
  • salt and freshly ground pepper, to taste
  • water, for boiling


  1. Bring a large pot of salted water to boil and cook spinach fettuccine according to directions on packaging, or until al dente.
  2. Drain pasta and pour it back into pot.
  3. Add in butter, cream and nutmeg, stirring continuously.
  4. Slowly add in Parmesan, salt and pepper. Keep stirring until cheese are mostly melted and incorporated.
  5. Transfer to plates and serve with more Parmesan. Garnish as desired.

Recipe adapted from Food and Wine