Description
A rich and creamy spinach artichoke Alfredo pasta served with crispy Parmesan flatbread.
Ingredients
Scale
- 8 oz fettuccine pasta
- 2 cups fresh spinach
- 1 cup artichoke hearts, chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp butter
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 cup shredded mozzarella cheese
- 1/4 cup breadcrumbs
- 1 tbsp olive oil
Instructions
- Cook the fettuccine pasta according to package instructions. Drain and set aside.
- In a skillet, melt butter over medium heat. Add garlic and sauté until fragrant.
- Add spinach and artichoke hearts. Cook until spinach wilts.
- Pour in heavy cream and stir. Simmer for 2 minutes.
- Add Parmesan cheese, salt, and pepper. Stir until cheese melts.
- Toss cooked pasta in the sauce until well coated.
- In a bowl, mix breadcrumbs, mozzarella, and olive oil.
- Press the mixture onto a baking sheet and bake at 375°F for 10 minutes until crispy.
- Serve pasta with crispy Parmesan flatbread on the side.
Notes
- Use fresh spinach for best texture.
- Adjust salt and pepper to taste.
- For extra crispiness, broil the flatbread for 1-2 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 4g
- Sodium: 800mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 110mg
Keywords: creamy spinach artichoke Alfredo, Parmesan flatbread, pasta recipe