Fettuccine with Spinach, Sun-Dried Tomatoes, Artichokes, and Homemade Alfredo Sauce

Creamy Fettuccine with Spinach, Sun-Dried Tomatoes, and Artichokes

If you’re craving a comforting and elegant pasta dish, look no further than this creamy fettuccine with spinach, sun-dried tomatoes, and artichokes. This recipe combines rich Alfredo sauce with vibrant vegetables for a delicious meal that’s perfect for any occasion, from a cozy weeknight dinner to a special celebration.

Ingredients You’ll Need:

– Fettuccine Pasta: The base of this dish, fettuccine’s broad, flat shape is perfect for holding onto the creamy Alfredo sauce.

– Unsalted Butter: For a rich, buttery base to your sauce.

– Heavy Cream: Adds the necessary creaminess to the Alfredo sauce.

– Freshly Grated Parmesan Cheese: Gives the sauce its classic cheesy flavor and smooth texture.

– Garlic: Infuses the sauce with a delicious aromatic flavor.

– Spinach: Adds a fresh, slightly earthy note that complements the richness of the sauce.

– Sun-Dried Tomatoes: These provide a tangy, slightly sweet contrast to the creaminess.

– Artichoke Hearts: Adds a savory, slightly nutty flavor and texture.

– Salt and Black Pepper: For seasoning and bringing all the flavors together.

– Fresh Basil or Parsley: Optional garnish for a touch of freshness and color.

How to Make It:

1. Cook the Pasta: Begin by bringing a large pot of salted water to a boil. Cook the fettuccine according to the package instructions until al dente. Drain and set aside.
2. Prepare the Alfredo Sauce: In a large skillet or saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, just until fragrant.
3. Add the Cream: Pour in the heavy cream and bring to a gentle simmer. Let it cook for 2-3 minutes while stirring frequently.
4. Incorporate the Cheese: Reduce the heat to low and gradually add the Parmesan cheese. Stir continuously until the cheese melts completely and the sauce becomes smooth. Season with salt and black pepper to taste.
5. Add the Vegetables: Stir in the chopped spinach, sun-dried tomatoes, and artichoke hearts. Cook for 2-3 minutes until the spinach is wilted and the artichokes and tomatoes are heated through.
6. Combine Pasta and Sauce: Add the cooked fettuccine to the skillet and toss to coat the pasta evenly with the Alfredo sauce and mix in the vegetables.
7. Serve and Enjoy: Garnish with chopped fresh basil or parsley, if desired. Serve immediately and enjoy!

Why You’ll Love This Dish:

This creamy fettuccine is more than just a comforting pasta dish. The combination of sun-dried tomatoes and artichokes adds depth and complexity to the classic Alfredo sauce. The spinach brings a fresh, vibrant touch, making this dish not only delicious but also visually appealing. Plus, it’s incredibly versatile—add grilled chicken or shrimp for extra protein or swap in your favorite veggies.

Tips for Success:

– Cheese: Use freshly grated Parmesan cheese for the best flavor and texture. Pre-grated cheese often contains anti-caking agents that can affect the sauce’s smoothness.

– Pasta Water: If the sauce gets too thick, you can thin it out with a splash of the pasta cooking water.

– Vegetables: Feel free to adjust the amount of spinach, sun-dried tomatoes, or artichokes based on your preferences.

This fettuccine dish is sure to become a favorite in your recipe collection. It’s rich, flavorful, and a true crowd-pleaser. Enjoy every creamy, cheesy bite!