This Spinach Artichoke Fettuccine is made with fresh fettuccine topped with a creamy sauce filled with marinated artichoke hearts and spinach and topped with fresh parsley and grated Parmesan.
Winter is my favorite time of year for a big bowl of cozy pasta.
Wait, what am I saying?
Every season is perfect for enjoying a homemade creamy fettuccine sauce!
Especially one with marinated artichoke hearts, fresh spinach, and lots of aromatic garlic.
What takes it over the top is pouring this creamy artichoke sauce over fresh fettuccine.
And to top it off we added chopped parsley and freshly grated Parmesan cheese.
YUM!!
This meal is so comforting, I was ready for a long winter night’s sleep after a big bowl of this creamy pasta.
This Spinach Artichoke Fettuccine recipe is next-level comfort food!
Spinach Artichoke Fettuccine
This Spinach Artichoke Fettuccine is made with fresh fettuccine topped with a creamy sauce filled with marinated artichoke hearts and spinach and topped with fresh parsley and grated Parmesan.
Ingredients
- 2 Packages Fresh Fettucine, 9 ounces each
- 2 Tablespoons Extra Virgin Olive Oil
- 4 Large Garlic Cloves, minced
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Ground Black Pepper
- 1 Cup Vegetable Broth
- 2 Cups Whipping Cream
- 3 Ounces Cream Cheese
- 1 Cup Parmesan
- Marinated Artichoke Hearts, 12 oz jar drained
- 2 Cups Fresh spinach
- 1 Tablespoon Fresh Parsley, chopped/optional topping
- Shredded Parmesan, optional topping
Instructions
- First, cook the fettuccine according to the packaging instructions.
- While the fettuccine is cooking, heat 2 tablespoons olive oil in a pan at medium heat, then add the 4 cloves minced garlic, 1.4 teaspoon salt, and 1/4 teaspoon black pepper.
- Cook for 1-2 minutes until fragrant, then whisk in the 1 cup vegetable broth, and 1 & 1/2 cup whipping cream, 3 ounces cream cheese, 1 cup Parmesan. Whisk continuously
- Once the sauce begins to slowly simmer stir in the drained artichoke hearts and fresh spinach.
- Cook for 3-5 minutes until the spinach has wilted and the artichoke hearts are cooked, then add the cooked and drained fettuccine. Let cook for another 2-3 minutes adding salt and pepper to taste.
- Top with chopped parsley and freshly shredded Parmesan. Enjoy!
I hope you enjoy your Spinach Artichoke Fettuccine!
Looking for more recipes? You can find many more Italian recipes by clicking here.
If you make this recipe, be sure to share a picture and tag @DomesticallyBlissful on Instagram so that we can all see your delicious dinner and so that I can share your image on my stories!
And if you enjoyed this recipe, be sure to leave a comment and subscribe to my newsletter below so that you don’t miss out on another blissful treat!
What is your favorite vegetable to add to a creamy fettuccini sauce?
Feel free to comment below, email me, or tweet me on Twitter!
Want to connect on a more personal level!?
You can find me and Domestically Blissful on
Facebook, Instagram, Twitter, Bloglovin, and Pinterest!
With love, Giusti
The Lord is my rock, my fortress and my deliverer;
my God is my rock, in whom I take refuge,
my shield and the horn of my salvation, my stronghold.
Psalm 18:2 NIV
