Recipe ingredients
- 1-1/2 cups heavy cream
- 4 cups spinach leaves, rinsed well, drained, and cut into 1 1/2-inch-wide strips
- 1/2 cup golden or dark raisins, plumped in warm water and drained
- 1 teaspoon (or to taste) grated lemon zest covered with 2 teaspoons fresh lemon juice
- 1/2 cup pine nuts, toasted
- Salt and freshly ground pepper
- 6 to 8 ounces fresh fettuccine
Recipe method
- Heat a large pot of salted water to boiling for the pasta.
- Heat the cream in a large skillet over medium heat to simmering.
- Add the spinach and cook, stirring constantly, until just beginning to wilt.
- Stir in the raisins, lemon zest and juice, a few of the pine nuts, and salt and pepper to taste.
- Cook, stirring constantly, until slightly thickened. Be careful the sauce does not reduce too much.
- Meanwhile, add the pasta to the boiling water and cook until tender, about 2 minutes if the pasta is thin.
- Drain the pasta and transfer to a pasta bowl.
- Add the sauce and quickly toss to combine.
- Top with the remaining pine nuts. Serve hot.
Other italian recipes:
Fettuccine alla genovese recipe
|
