SPINACH-ARTICHOKE FETTUCCINE ALFREDO
Steps:
- Spinach-Artichoke Fettuccine
- In a medium (or large) pot, cook the fettuccine according to the package instructions.
- While fettuccine is cooking; in a separate pan, heat olive oil over low heat. Then add spinach and cook until wilted. Cut artichoke quarters in half, then add to the spinach and cook on low heat an additional 90 seconds.
- Once pasta is finished cooking, add the drained pasta to the pan with the spinach and artichokes. Toss with tongs until well combined. Remove from heat.
- Alfredo Sauce
- In a medium saucepan, cook the butter, PHILADELPHIA Cream Cheese and milk on medium heat until butter and cream cheese are completely melted, whisking constantly.
- Whisk in garlic powder, basil and pepper. Then, whisk in the Parmesan cheese and the flour.
- Bring sauce to a simmer and continue to cook for 4 minutes or until sauce is thickened.
- Pour sauce into pan with the Spinach-Artichoke Fettuccine and toss with tongs or stir until well combined.
- Serve warm and enjoy!
Nutrition Facts : Calories 460, Fat 26 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 65 mg, Sodium 570 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 14 g
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