Monday, December 9, 2013

Fettuccine and Spinach in Creamy Caesar Sauce


Using fresh fettuccine pasta makes this dish a quick and easy recipe that can be cooked in 20 minutes.  I created this dish using the basic ingredients for the popular caesar dressing: garlic, anchovies and lemon.  I considered using eggs as well to create a caesar carbonara type dish, but decided to go with a creamier texture and used heavy cream instead.  The result was a familiar caesar flavored pasta with spinach and red pepper flakes added to give it a little punch.

Servings: 2-3
Prep Time: 10 minutes
Cooking Time: 20 minutes

Ingredients:

6 oz. Baby Spinach
2 Tablespoons Butter
8 Garlic Cloves minced
8 Anchovy fillets minced
1 Cup Heavy Cream
1/2 Teaspoon Lemon Zest
1 Table Spoon Lemon Juice
9 0z. Fresh Fettuccine (if using dried fettuccine - cook it right after the spinach in instructions below)
2 Teaspoons Red Pepper Flakes

Bring a 3-4 quart pot of salted water to a boil.  Place the baby spinach into the boiling water and let cook for 1 minute - just long enough for the leaves to wilt.   Remove the spinach using a slotted spoon and set aside.  Reserve the water in the pot.

In a large deep skillet melt the butter over medium low heat.  Add the garlic cloves and anchovies and stir fry until fragrant (about 1 minute).  Pour in the heavy cream, add the lemon zest and stir in the lemon juice.  Reduce the heat to a very low simmer stirring occasionally to reduce and thicken the sauce (about 5 minutes).

While the sauce simmers bring the reserved water in the pot to a boil.  Add in the fresh fettuccine to cook until al denté (fresh noodles usually cook in 3 minutes).  Transfer the fettuccine to the skillet and stir it into the sauce until the noodles are well coated.  Add the spinach and stir it into the fettuccine.  Add in the red pepper flakes and stir the ingredients until well combined.

Serve hot with lemon wedges on the side.  Enjoy.

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