3tablespoonsLand O Lakes® Butter with Olive Oil & Sea Saltsplit
2 to 3clovesgarlicminced
salt and freshly cracked pepperto taste
fewhandfulsfresh baby spinach
1lb.cooked fettuccinereserve 1 cup of pasta water*
1/2 to 1cupfreshly grated Parmesan cheese + more for serving
fresh parsleyfinely chopped for garnish
Serve with sliced rotisserie chickenoptional
Using a large pan or skillet over medium-high heat, add 2 tablespoons Land O Lakes® Butter with Olive Oil & Sea Salt. After 2 minutes or so, add the onions and sauté for about 4 to 5 minutes. Add in the garlic and mix together for 30 seconds. Add in the sliced mushrooms and toss to combine. Add the remaining tablespoon of Land O Lakes® Butter with Olive Oil & Sea Salt and mix together until the mushrooms have released their liquid and become tender, for about 8 to 10 minutes. Season with salt and pepper.
Pour in the heavy cream and turn the heat to high to bring everything to a boil, then turn the heat down to medium-low and bring to a light simmer. Add in the fresh spinach and mix together. Let cook until all of the spinach has cooked down and wilted a bit.
Add the Parmesan cheese and quickly mix together. Immediately add in all of the cooked pasta and, using tongs, toss together until all of the pasta has been coated with the cream sauce. If you need it to thin out the cream sauce or need more liquid, pour in about ¼ to ½ cup of the reserved pasta water. Use more if needed. Otherwise, continue to toss the pasta in the cream sauce until everything comes together. Turn off your heat. Add some more freshly grated Parmesan cheese if desired.
To serve: Portion the fettuccine into pasta bowls and garnish with fresh parsley. Serve with rotisserie chicken if desired. Enjoy!
*Please note you are reserving 1 cup of the pasta water when you cook the fettuccine.