Ingredients
Scale
- 8 oz Fettuccine Pasta
- 1 lb Lean Ground Beef
- 1 cup Heavy Cream
- 1/2 cup Freshly Grated Parmesan Cheese
- 3 cloves Garlic, minced
- 1 tsp Italian Seasoning
- 2 cups Fresh Spinach
- Salt and Pepper to taste
Instructions
- Cook fettuccine in salted boiling water until al dente (8–10 mins). Drain, reserving 1 cup pasta water.
- Brown ground beef in a skillet, season with salt and pepper.
- Push beef aside, sauté garlic for 1 minute.
- Stir in heavy cream and Parmesan cheese until creamy.
- Add spinach, let it wilt.
- Toss in cooked pasta, mix well. Adjust consistency with reserved pasta water if needed.
- Serve immediately.
Notes
- Substitute heavy cream with Greek yogurt for a lighter option.
- Use whole wheat pasta for extra fiber.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Low Lactose
Nutrition
- Serving Size: 1/4 recipe
- Calories: 650
- Sugar: 4g
- Sodium: 450mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 150mg