FBD

Fettuccine Alla Genovese

ItalianVegetarianEasy15 minBy Northstar

Ingredients

Servings
4
  • 1 0.5 cup heavy cream
  • 4 cup spinach leaves, rinsed and cut into 1.5-inch strips
  • 0.5 cup golden or dark raisins, plumped in warm water and drained
  • 1 tsp grated lemon zest
  • 2 tsp fresh lemon juice
  • 0.5 cup pine nuts, toasted
  • 1 tsp salt
  • 0.5 tsp freshly ground black pepper
  • 0.5 lb fresh fettuccine

Instructions

  1. 1

    Bring a large pot of salted water to boil for the pasta.

  2. 2

    Heat cream in a large skillet over medium heat to simmering. Add spinach and cook, stirring constantly, until just beginning to wilt.

  3. 3

    Stir in raisins, lemon zest, lemon juice, a few pine nuts, and salt and pepper to taste. Cook, stirring constantly, until slightly thickened. Be careful not to over-reduce the sauce.

  4. 4

    Add fresh fettuccine to the boiling water and cook until tender, about 2 minutes.

  5. 5

    Drain pasta and transfer to a bowl. Add the sauce and quickly toss to combine. Top with remaining pine nuts. Serve hot.