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The best Spinach Fettuccine recipes

Updated on July 17, 2012


  • 1 pound uncooked spinach fettuccine
  • 1 stick (1/4 lb) butter
  • 3 garlic cloves, minced
  • 1.5 cups Parmesan cheese
  • 6 oz black pepper
  • 8 bacon slices, cooked and crumbled (about 1 cups)
  • 12 oz sliced and chopped mushrooms
  • 4 oz basil
  • 2 oz oregano


  1. Cook pasta till soft. Drain pasta, put back in pan on stove-add 2 tablespoons of butter, basil and oregano and leave on medium low heat.
  2. Melt 1/2 stick of butter in a large pan over medium-high heat. Add garlic, saute until crispy and browned.
  3. While browning garlic, in a separate pan add 2 tablespoons of butter, add the mushrooms and brown until crisp.
  4. Add the mushrooms, bacon, Parmesan, black pepper, butter and garlic to the fettuccine noodles.
  5. Turn heat to medium and stir well for 4-5 minutes
  6. Serve with a sweet red wine slightly chilled and a garden salad with Italian dressing ( or your favorite dressing)
  7. Enjoy!
  8. *Warning- this is a strong garlic tasting dish. If you don't have a love for garlic, this is not for you!*


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