15-Minute Fettuccine with Spinach and Goat Cheese
This fettuccine recipe is a quick, flavorful and light pasta dinner with spinach and goat cheese that melts as it’s tossed with the warm and delicious pasta.
Servings: 4
Ingredients
- 12 ounces fettuccine
- 2 tablespoons olive oil
- ½ tablespoon butter
- 4 cloves garlic, minced
- 6 ounces baby spinach
- salt and fresh ground pepper, to taste
- 4 ounces crumbled goat cheese, or use feta cheese
Instructions
- Cook the pasta according to the directions on the package.
- Reserve 1 cup of the cooking water; drain the pasta and return it to the pot.
- In the meantime, heat the oil and butter in a large skillet over medium-high heat.
- Add the garlic; cook and stir for 15 seconds or until fragrant.
- Add the spinach and season with salt and pepper; cook, stirring frequently, until wilted, about 1 minute.
- Add the spinach mixture, 3 ounces of the goat cheese, and 1/4 cup of the reserved cooking water to the pasta and toss until the goat cheese starts to melt and coats the pasta. Add more cooking water as needed to loosen the sauce.
- Taste for seasonings and adjust accordingly.
- Sprinkle with the remaining goat cheese and serve.
Nutrition
Serving: 1cup | Calories: 490kcal | Carbohydrates: 63g | Protein: 19g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 88mg | Sodium: 168mg | Potassium: 465mg | Fiber: 4g | Sugar: 2g | Vitamin A: 4377IU | Vitamin C: 13mg | Calcium: 117mg | Iron: 3mg
