Ingredients
Scale
- 12 ounces of fettuccine pasta
- 2 tablespoons of olive oil
- 3 cloves of garlic, minced
- 1 cup of cherry tomatoes, halved
- 2 cups of fresh spinach leaves
- 1/2 cup of grated Parmesan cheese
- 1/4 cup of fresh basil leaves, chopped
- Salt and pepper to taste
- 1 teaspoon of red pepper flakes (optional for a bit of heat)
- Juice of 1 lemon
If you’re feeling adventurous or missing an ingredient, don’t hesitate to improvise—just as my mother, Elena, would. You can swap spinach for arugula, or add a splash of white wine for depth.
Instructions
- Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, about 8-10 minutes. Drain and set aside, reserving 1/2 cup of the pasta water.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Be careful not to let it burn, as my Nonna Rosa would always remind me.
- Add the cherry tomatoes to the skillet, cooking until they start to soften and release their juices, about 3-4 minutes.
- Stir in the fresh spinach, allowing it to wilt gently in the pan. This vibrant green is a nod to the lush gardens of my childhood where I first learned to appreciate the beauty of fresh ingredients.
- Reduce the heat to low and add the cooked fettuccine, reserved pasta water, and Parmesan cheese. Toss everything together until the pasta is well-coated and the cheese has melted into a creamy sauce.
- Season with salt, pepper, and red pepper flakes if using. Add the lemon juice for a burst of freshness that cuts through the richness.
- Garnish with fresh basil before serving, a fragrant reminder of the Italian markets where I first tasted the magic of fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
