Lemon Spinach Fettucine Alfredo

Adults and kids alike will love this updated version of Fettucine Alfredo. The addition of tangy lemon, fresh spinach, and plenty of freshly ground black pepper and nutmeg make it taste like homemade. The addition of fried sage leaves as a garnish are the perfect finishing touch to elevate this simple pasta dish.

• Product used: Round Casserole 22cm Nutmeg
• Cooking Time: 35 minutes

Ingredients 

(Servings: 3 - 4)

• 450g dried fettuccine
• 1 tablespoon kosher salt
• Half cup olive oil
• Half package fresh sage leaves
• Flaky sea salt
• 1 jar (around 425g) good quality Alfredo sauce
• 1 lemon, zested and halved
• 200g fresh spinach leaves
• Freshly ground black pepper
• Grated parmesan cheese
• Freshly grated nutmeg

Instructions

1. Heat 1.8L water with 1 tablespoons salt in a casserole set over medium heat. When the water is boiling, add fettuccine to the pot and stir to separate the strands. Cook until just tender and al dente, about 9-12 minutes. Drain pasta, reserving 1/2 cup pasta water, and set aside. Place casserole back on stovetop.
2. Meanwhile, heat olive oil in a small saucepan set over medium heat. When the oil is hot, add sage leaves and fry until crisp but not browned, about 1 minute. Remove with a slotted spoon and set on a paper towel to drain. Season sage leaves with flaky sea salt.
3. Gently heat the Alfredo sauce in the casserole set over medium-low heat. Add lemon zest and juice and stir to combine. Add the cooked fettuccine to the warm sauce and stir to combine. Add reserved pasta water, 1 tablespoons at a time, to thin the sauce until it has a silky consistency and evenly coats the pasta. Season to taste with additional salt and pepper if desired.
4. Add the spinach leaves to the pasta, one handful at a time, stirring until wilted and combined. Remove from heat and serve pasta garnished with Parmesan cheese, freshly grated nutmeg and fried sage leaves.