Garlic Butter Fettuccine with Spinach and Parmesan

This simple yet flavorful garlic butter fettuccine is perfect for small restaurants or cafes. With bulk ingredients, it's cost-effective and easy to prepare, making it a delightful offering for your menu.

Prep 10 min · Cook 15 min · Total 25 min · Serves 20 · Beginner

Ingredients

• 5 pounds Dried Fettuccine Pasta (Bulk dried pasta is cost-effective and has a long shelf life.)
• 2 pounds Unsalted Butter (Use bulk butter for cost savings.)
• 1 cup Garlic (Minced garlic for flavor.)
• 4 pounds Fresh Spinach (Bulk fresh spinach is affordable and adds nutrients.)
• 2 pounds Grated Parmesan Cheese (Freshly grated for best flavor.)
• to taste Salt (Use kosher salt.)
• to taste Black Pepper (Freshly cracked preferred.)

Instructions

1. Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. (10 min)
2. While the pasta cooks, melt the butter in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1-2 minutes. (2 min)
3. Add the fresh spinach to the skillet and sauté until wilted, about 3-4 minutes. Season with salt and pepper. (4 min)
4. Once the pasta is cooked, reserve 1 cup of pasta water, then drain the pasta and add it to the skillet with garlic and spinach. (1 min)
5. Toss the pasta with the garlic butter and spinach, adding reserved pasta water as needed to achieve desired consistency. Stir in grated Parmesan cheese and toss to combine. (3 min)
6. Serve immediately, garnished with additional Parmesan cheese and black pepper.

Recipe by BoxNCase Test Kitchen for the BoxNCase Chef Network.