Full-court Spinach Alfredo Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente, about 8–10 minutes. Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Make cream-forward Alfredo

In a large skillet or sauté pan over medium heat, melt the butter. Add the heavy cream and bring to a gentle simmer, stirring. Whisk in the prepared Alfredo sauce and 1/2 cup of the grated Parmesan until smooth. If the sauce seems too thick, add up to 1/2 cup of the reserved pasta water to reach a glossy, coating consistency. Keep the sauce warm on low heat.

Prep vegetables

Thinly slice the red onion. Clean mushrooms with a damp towel and slice them 1/4-inch thick. Mince the garlic. Rinse and spin-dry the spinach if needed.

Sauté vegetables

In a separate large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the sliced mushrooms and a pinch of salt; cook, stirring occasionally, until they release liquid and start to brown, about 5–6 minutes. Push mushrooms to the side, add the remaining 1 tablespoon olive oil and the sliced red onion. Sauté for 3–4 minutes until softened and slightly translucent. Add the minced garlic and cook 30–45 seconds until fragrant.

Wilt spinach

Reduce heat to medium. Add the packed spinach to the skillet in batches, stirring and allowing each batch to wilt before adding more. Cook until all the spinach is wilted and any excess moisture has mostly evaporated, about 2–3 minutes. Season the vegetable mixture with 1/2 teaspoon salt, 1/2 teaspoon black pepper, and the red pepper flakes. Remove from heat.

Combine pasta and vegetables with sauce

Add the drained pasta to the warm Alfredo sauce in the large skillet. Toss to coat thoroughly. Add the sautéed spinach, mushrooms, and onion to the pasta and gently fold to combine. If the sauce needs loosening, add reserved pasta water, 2 tablespoons at a time, until the desired consistency is reached.

Incorporate cheese blend

With the skillet over very low heat, sprinkle in the shredded mozzarella and provolone and the remaining 1/2 cup grated Parmesan. Toss gently until cheeses melt into the sauce and create a smooth, elastic coating on the pasta and vegetables, about 1–2 minutes. Taste and adjust seasoning with remaining salt and pepper if needed.

Finish and serve

Transfer to a warmed serving dish or serve directly from the skillet. Garnish with an extra sprinkle of Parmesan and a light crack of black pepper if desired. Serve immediately.