This Spinach Fettucine Alfredo recipe is a sponsored post written by me on behalf of Bertolli® and Carando®. All opinions are entirely my own.
5:30 p.m. on any given weekday, the Godfather is on his way home from work, the girls and I have just finished afternoon activities, and I need to have dinner on the table by 6 to keep the evening on schedule. Am I concerned? Not in the least. Why? I have a few excellent and easy dishes I know I can prepare in no time. Family dinners at home are something I value, and I love that with a few shortcuts, I can still make a delicious meal for my family, like this Spinach Fettucine Alfredo, even on busy evenings.
There are a few key elements to a great “busy weeknight” dinner. First of all, keep ingredients minimal. You don’t have to put a lot of things in a pot to make a delicious dish. My formula is usually some variation of: a healthy fat, a protein, a starch, a vegetable, and seasoning of some sort for variety. Very easy to make and customize. Second, I use store bought ingredients like Bertolli Extra Virgin Olive Oil, Bertolli Alfredo Sauce, and Carando Meatballs – all available at your local Ahold grocery store. My closest Ahold store is Giant Landover (visit their coupon page for savings!).
I use Bertolli products because I love the quality and variety. The sauces especially are a great fit for my “easy weeknight dinner” formula because there are so many excellent options to choose from. We’ve tried quite a few and my family likes them all. The Godfather is especially selective regarding creamy sauces, but the Bertolli Alfredo Sauce is a favorite. The texture is creamy but not heavy, and the flavors are spot on. In fact, after making this Spinach Fettucine Alfredo, he made it a point to pack leftovers for lunch immediately after dinner!
To add a little protein and make this a one dish dinner, I picked up some Carando Abruzzese Meatballs. You can find Carando products in the meat section. The meatballs were a HIT with my family! My preschooler asked for a second helping. I liked that I could put them in the oven to bake when I start making the pasta, and by the time the pasta is ready, the meatballs are done. The timing is television cooking show-worthy, and I love when that happens because that means the meal is ready for the table in no time.
Let me explain how the magic happens. I preheat my oven while I put the meatballs on my baking sheet and start the water boiling. The meatballs go into the oven, the water starts boiling about a minute later, so the pasta goes in. Then, I warm a little olive oil in a pan, wilt my fresh spinach, and add the sauce to warm through. Flip the meatballs for even browning. At this point, the pasta is done, so I reserve a cup of the cooking water, drain the rest, and toss the pasta in the sauce, adding a little more cooking water if needed to make sure the pasta is at a perfect consistency. The timer goes off for the meatballs, so I take those out of the oven, transfer to a serving dish, top with meatballs, and dinner is on the table in about 25 minutes.
I hope you enjoy this Spinach Fettucine Alfredo recipe! If you’d like even more easy dinner inspiration, be sure to stop by the Bertolli and Carando website. There are so many great options, you’ll be sure to find the perfect Bertolli Sauce and Carando meat combination to please your palate. If you’d like even more recipes and inspiration, be sure to visit this page!
- 1 lb Fettucine pasta
- 1 tbsp Bertolli Extra Virgin Olive Oil
- 1 package Carando Meatballs
- 8 ounces fresh spinach (washed)
- 1 15 ounce jar Bertolli Alfredo Sauce
Preheat your oven to 375 F and line a baking sheet with foil. Place a large pot of water to boil.
Arrange the meatballs on the baking sheet and bake according to package directions.
Once the water is boiling, add salt, and cook your pasta according to package directions.
In a large saucepan, warm the olive oil over medium heat. Wilt your spinach. Pour in the jar of sauce, reduce the flame to a medium low heat, and stir until the sauce is warmed through.
Reserve a cup of the cooking liquid from the pasta, and drain the rest. Toss the pasta with the sauce. If the pasta is still a little too al dente, add a bit of the cooking water and finish cooking the pasta in the sauce.
Remove the meatballs from the oven, and place on the pasta. Serve immediately and enjoy!
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