Ingredients:
12 oz fettuccine pasta
2 tablespoons olive oil
3 cloves garlic, minced
1 cup roasted red peppers, sliced (jarred or homemade)
2 cups fresh spinach (or 1 cup frozen spinach, thawed and drained)
1 ½ cups heavy cream
¾ cup grated Parmesan cheese
4 oz cream cheese, softened
½ teaspoon red pepper flakes (optional, for heat)
Salt and pepper, to taste
Fresh basil or parsley, for garnish
Instructions:
Cook the Fettuccine:
Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
Prepare the Alfredo Sauce:
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for about 1 minute, until fragrant.
Stir in the roasted red peppers and cook for 2-3 minutes to heat through.
Make the Creamy Alfredo:
Lower the heat and pour in the heavy cream. Stir to combine and bring the mixture to a gentle simmer.
Add the Parmesan cheese and softened cream cheese, stirring continuously until the cheeses are melted and the sauce becomes smooth and creamy.
Season with salt, pepper, and red pepper flakes (if using).
Add Spinach:
Stir in the fresh spinach and cook for another 2-3 minutes, until the spinach wilts and blends into the sauce.
Combine with Fettuccine:
Add the cooked fettuccine to the skillet with the Alfredo sauce. Toss to coat the pasta evenly in the creamy sauce.
Serve:
Garnish with fresh basil or parsley and serve immediately.
Enjoy the rich, flavorful blend of creamy Alfredo, earthy spinach, and sweet roasted red peppers!
