Spinach Linguini with Creamy Alfredo Sauce
Spinich linguini with creamy alfredo sauce
Finding a good balance is the key to success in life. This is especially true when it comes to your food. Though most of us want to eat at least somewhat healthfully, we also want our food to taste better than an old shoebox.
I love pasta and I love cheese, but I know that I cannot eat these everyday if I hope to avoid buying new pants each week. Therefore, in addition to limiting my consumption, I always try to use whole-grain noodles and add as many veggies as I can manage while still maintaining a good flavor. This recipe incorporates a large amount of vitamin-rich spinach and fiber-rich pasta with lots of creamy cheesy goodness. While certainly not health food, it has some benefits and tastes great, too.
Spinach Linguini with Cheesy Alfredo Sauce
1 Tbsp salt 2 Tbsp salted butter 2 Tbsp olive oil 4 garlic gloves, minced 2 cups cream or ½ and ½ ¼ tsp white pepper ½ cup grated parmesan ½ cup mozzarella cheese 8 oz fresh spinach 12 oz whole grain linguini More parmesan and fresh basil for serving
Heat a large pot of water to boiling. Sprinkle in salt.
In a separate sauce pan heated to medium, add the butter and olive oil and heat until the butter is just melted. Add the garlic and sauté for 2 min or until aromatic. Do not let it burn. Add the cream and bring to a simmer. Add the white pepper. Continue stirring until the sauce thickens a bit, and then add in the cheeses. Continue stirring as often as possible until serving time.
Meanwhile add the linguini to the water when it has reached full boil. Cook about 10 minutes or until almost al dente. Add in the spinach. Continue to boil for about 2 minutes or until the pasta is al dente. Drain.
Plate the pasta and spinach, spooning the sauce over it. Garnish with additional parmesan and fresh basil.
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