Sun-Dried Tomato Fettuccine Alfredo with Spinach

From Cookie + Kate. Whole-wheat fettuccine tossed with a creamy cashew “Alfredo” sauce, garlicky sautéed spinach, and chopped sun-dried tomatoes, finished with Parmesan, basil, and optional red pepper flakes.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Bring a large pot of salted water to boil. Cook the pasta until al dente, according to package directions. Before draining the pasta, reserve about 1 1/3 cups of the pasta cooking water. Drain the pasta and return it to the pot.

Step 2

Meanwhile, in a large skillet, warm the olive oil over medium heat until shimmering. Add the garlic and a pinch of salt and cook, stirring constantly, until fragrant but not browned, about 20 seconds. Add several handfuls of spinach and stir until wilted, then repeat with additional handfuls of spinach until all of the spinach has wilted. Remove the pan from the heat and set aside.

Step 3

If you soaked the cashews, drain and rinse them. In a blender, combine the cashews with 2/3 cup of the reserved pasta cooking water, the lemon juice, and 1/2 teaspoon salt. Blend until the “Alfredo” sauce is completely smooth. If the mixture is too thick to blend, add up to 1/3 cup more pasta cooking water to help.

Step 4

In a large serving bowl, combine the cooked pasta, spinach mixture, sun-dried tomatoes, and Alfredo sauce. Gently toss until all of the pasta is lightly coated in sauce. Season to taste with additional salt, if necessary (I usually add another 1/4 teaspoon). If the pasta seems dry, add another small splash of pasta cooking water and toss again.

Step 5

Portion the pasta into bowls and top with a sprinkle of Parmesan and basil. Add a pinch of red pepper flakes if you’d like some heat. Serve immediately.

Step 6

This pasta keeps well, chilled, for 4 days. Gently reheat before serving.