Home Cooking Meets FoodTV
This week, in keeping with my ongoing battle of my favorites vs. healthy choices, I decided to test Rachael Ray’s Creamy Spinach Fettuccine which is supposed to be a lighter version of Fettuccine Alfredo. I have to say it is clearly not the same at all, but it was tasty. The sauce was not at all like a traditional Alfredo, rather it was barely noticeable, just enough to keep the pasta from being dry.
I was able to follow the recipe but have a suggestion. The final step of the recipe calls for adding the starchy cooking water, the spinach, basil and cheese to the pan of hot pasta. I would hold the cheese until thoroughly mixing the other ingredients as I found that the cheese melted to the spinach and basil causing large clumps that were hard to evenly mix throughout the pasta. Overall the dish is worth making, just don’t expect it to be thick and creamy.