READY IN: 50mins


  • 12 lbfettuccine, we like DeCecco
  • 1lbfresh spinach
  • 12 tablespoon chopped garlic
  • 13 cupolive oil
  • 13 cuppine nuts
  • salt and pepper, to taste
  • 13 cup freshly grated parmigiano-reggiano cheese

    Serving Size: 1 (138) g

    Servings Per Recipe:4

    Calories: 508.8

    Calories from Fat 274 g 54 %

    Total Fat 30.5 g 46 %

    Saturated Fat 4.9 g 24 %

    Cholesterol 52.7 mg 17 %

    Sodium 215.4 mg 8 %

    Total Carbohydrate46.8 g 15 %

    Dietary Fiber 4.8 g 19 %

    Sugars 2 g 8 %

    Protein 15.4 g 30 %


  • Cook the pasta in salted boiling water. Prepare the other ingredients while it boils. Once cooked, drain the pasta and reserve.
  • Wash and cook the spinach as necessary. We’ll usually give it 3-4 minutes in the microwave.Once cooked, drain and eliminate as much water as possible.Chop the spinach finely and incorporate the chopped garlic.
  • Heat the oil in a large skillet (we use a flat-bottom wok).Add the pine nuts and saute until they are lightly browned (be careful! they burn easily).
  • Reduce heat to low and add the spinach/garlic combination, cook for three additional minutes.
  • Add the reserved pasta and toss.Season to taste with salt and pepper (the cheese is salty, so we don’t ever add any salt).
  • Add half the cheese and toss. Add the remainder of the cheese and toss again.Transfer as necessary to a serving dish (or plate individually). Garnish with additional grated Parm-Reg as desired.
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