Spinach Fettucine

Five ingredients. Twenty minutes. Dinner for two.

The trick here is dead simple: the spinach goes into the boiling water with the fettuccine so everything cooks at the same time. Drain it all together, stir in heavy cream, grated Parmesan, and garlic salt, and you’re done.

The cream clings to the hot pasta and wilted spinach, creating a silky sauce without any roux or reduction.

This is the recipe you memorize for those nights when the cupboard is nearly bare but you still want something that feels indulgent.

Kitchen Tips

• Stir the cream and cheese into the pasta while it’s still piping hot. The heat is what melts everything into a smooth sauce.
• Use freshly grated Parmesan for the best melt. The pre-grated stuff has coatings that don’t dissolve as smoothly.
• Save a splash of pasta water before draining. If the sauce feels too thick, a tablespoon or two loosens it up without thinning the flavor.