Spinach Fettuccini with Pearl Onions
Elevate your pasta night with this decadent Spinach Fettuccini with Pearl Onions, a creamy, comforting dish that’s as elegant as it is easy to prepare. Featuring tender spinach fettuccini enrobed in a velvety Parmesan cream sauce, this recipe is enhanced by the delicate sweetness of caramelized pearl onions and the fresh, vibrant flavors of sautéed spinach. A garlic-infused butter base adds depth, while a touch of reserved pasta water ensures the perfect sauce consistency. Ideal for a weeknight indulgence or a special occasion, this dish comes together in just 40 minutes and pairs beautifully with a crisp green salad or a glass of white wine. Whether you're craving a vegetarian pasta recipe or seeking to impress guests with refined yet approachable flavors, this creamy spinach fettuccini is the ultimate crowd-pleaser. Don’t forget to top it off with extra Parmesan for a cheesy finish!
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Ingredients
- 400 grams spinach fettuccini
- 250 grams pearl onions
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 units garlic cloves
- 1 cup heavy cream
- 1.5 cups grated Parmesan cheese
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 cups fresh spinach leaves
- 4 liters water
- 2 teaspoons salt (for boiling water)
Directions
Step 1
Bring 4 liters of water to a boil in a large pot. Add 2 teaspoons of salt for boiling and cook the spinach fettuccini according to package instructions (usually 8-10 minutes). Drain and set aside, reserving 1/2 cup of pasta water.
Step 2
While the pasta cooks, blanch the pearl onions. Bring a smaller pot of water to a boil, add the pearl onions, and cook for 2 minutes. Drain and immediately transfer them to an ice water bath. Peel the outer skin by gently squeezing each onion. Set aside.
Step 3
In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat.
Step 4
Add the peeled pearl onions to the skillet and sauté for 5-7 minutes, stirring frequently, until they become golden and slightly caramelized. Remove the onions from the skillet and set aside.
Step 5
In the same skillet, add the remaining 1 tablespoon of butter. Mince the garlic cloves and sauté them in the butter for 1-2 minutes, or until fragrant.
Step 6
Reduce the heat to low, then add the heavy cream to the skillet. Stir well to combine, simmering for 2-3 minutes.
Step 7
Gradually add the grated Parmesan cheese to the cream sauce, stirring constantly to ensure it melts smoothly. Season the sauce with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Step 8
Toss the cooked fettuccini into the skillet with the sauce. If the sauce appears too thick, gradually add some of the reserved pasta water until it reaches the desired consistency.
Step 9
Add the fresh spinach leaves and sautéed pearl onions to the skillet, tossing gently to combine. Cook for 2-3 minutes, or until the spinach is wilted and everything is evenly coated in the sauce.
Step 10
Serve immediately, garnished with additional grated Parmesan cheese, if desired.
Nutrition Facts
| Serving size | (5191.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3321.7 |
| Total Fat 176.4g | 0% |
| Saturated Fat 92.4g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 422mg | 0% |
| Sodium 9153.6mg | 0% |
| Total Carbohydrate 312.1g | 0% |
| Dietary Fiber 17.8g | 0% |
| Total Sugars 17.0g | |
| Protein 109.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1802.3mg | 0% |
| Iron 12.2mg | 0% |
| Potassium 1244.4mg | 0% |
Source of Calories