Sun-Dried Tomato Fettuccine Alfredo with Spinach

by Lucas
Created
From the cookbook Love Real Food

Prep Time: 10 minutes

Cook Time: 15 minutes

Ingredients

  • 16oz fettuccine or linguine pasta
  • 1 jar Alfredo sauce
  • 3 tbsp olive oil
  • 8 cloves garlic, minced
  • 10-12 ounces baby spinach (10-12 packed cups)
  • 1 cup oil-packed sun-dried tomatoes, drained and chopped
  • 1 cup grated Parmesan cheese (about 3/4 ounce)

Directions

  1. Bring a large pot of salted water to boil. Cook the pasta until al dente, according to package directions. Save a cup of the pasta water for later. Drain the pasta and return it to the pot. Add just a little olive oil and mix it up.
  2. Meanwhile, in a large skillet, warm the olive oil over medium heat until shimmering. Add the garlic and a pinch of salt and cook, stirring constantly, until fragrant but not browned, about 20 seconds. Add several handfuls of spinach and stir until wilted, then repeat with additional handfuls of spinach until all of the spinach has wilted. Remove the pan from the heat and set aside.
  3. In a large serving bowl, combine the cooked pasta, spinach mixture, sun-dried tomatoes, and Alfredo sauce. Gently toss until all of the pasta is lightly coated in sauce. If the pasta seems dry, add another small splash of pasta cooking water and toss again.