World Cuisine

Fettucine with Dolcelatte and Spinach

cook 20 mins
  • 400 g (13 oz) fettucine
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 300 ml (1/2 pint) single cream
  • 125 g (4 oz) dolcelatte cheese
  • 150 g (5 oz) baby spinach leaves
  • salt and pepper
  • Cook the fettucine in a saucepan of boiling water according to the packet instructions, until ‘al dente’.
  • Meanwhile, heat the olive oil in a frying pan and sauté the onion and garlic for 4–5 minutes. Pour in the cream and simmer for 5–6 minutes, until the cream thickens a little.
  • Stir in the dolcelatte and spinach and stir for 1 minute. Drain the pasta and add to the spinach. Season with salt and pepper then gently mix together and serve in warmed bowls.
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