This pasta recipe is the happy result of my starting a batch of fettuccine alfredo only to realize we were out of a key ingredient – parmesan cheese. Nooo! But a little nutmeg, baby spinach, and fresh basil saved the day – and the dinner – and actually elevated this creamy fettuccine recipe to something pretty special.
The super-creamy sauce starts with some shallots sauteed in butter. Add heavy cream (diet food it’s not, though I’d like to think the spinach helps), let thicken, season, and add the pasta, blanched spinach, and basil. It whips up in just a few short minutes, but tastes like a million.More