Spinach Alfredo

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 450.8
  • Total Fat: 26.8 g
  • Cholesterol: 82.8 mg
  • Sodium: 558.4 mg
  • Total Carbs: 27.7 g
  • Dietary Fiber: 1.6 g
  • Protein: 19.7 g

View full nutritional breakdown of Spinach Alfredo calories by ingredient
Submitted by:

Introduction

You have to plan for this hig-fat meal but it makes a wonderful treat and elegant meal for guests, tastes amazing and really isn't that much work.
I made the servings large because we eat this as an entree at my house with little else at the meal because it doesn't re-heat that well. A big helping of this and you won't want anything else : )
You have to plan for this hig-fat meal but it makes a wonderful treat and elegant meal for guests, tastes amazing and really isn't that much work.
I made the servings large because we eat this as an entree at my house with little else at the meal because it doesn't re-heat that well. A big helping of this and you won't want anything else : )

Number of Servings: 6

Ingredients

    2 cups of 1/2 n 1/2
    8 oz white wine such as chardonay or pinot grigio, something on the dry side, fruity with a nice pear undertone for instance with a slight buttery feel is okay, just not too sweet or buttery or it will take over. The cheaper end of the spectrum usually works best for cooking as the alcohol evaporates quicker and does a nice job of sealing the veggies crisply.
    1/2 stick of butter
    16 oz package of shreaded mozzarella
    8 0z package of shreadded parmesean
    10 package of fresh spinach, washed
    8 oz. fresh sliced mushrooms, washed
    1 small onion, grated being sure to save the juice
    Pinch of ground oregano
    3 cloves garlic, minced
    16 oz package of fetachini or your favorite pasta
    1 Tablespoon olive oil


Directions

Start water boiling for the pasta and prepare while you are doing the other stuff.

Heat a deep skillet to medium high with oilve oil and add mushrooms. When shrooms are about 1/2 done put spinach on top, add wine, reduce heat to medium and cover, when spinach is wilted well but not mush, remove from heat and set aside.

While you are waiting for the spinach to wilt, put the 1/2 n 1/2 and butter in a heavy non-stick sauce pan over a medium heat so that it doesn't boil, but is heating up nicely. Add grated onion and garlic and when the liquid get to a little simmer, add cheeses and stir with a wooden spoon until well blended and add oregano.

Add cheesy mixture to spinach mix and stir until well blended, then add pasta and fold until pasta is well coated and serve immediately.

Number of Servings: 6

Recipe submitted by SparkPeople user TZIPPY04.

Rate This Recipe