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330 g fettuccine, uncooked
2 Tbsp. olive oil
5 cups baby spinach leaves
1 jar (170 mL) marinated artichoke hearts, drained
1/2 cup butter
125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, cubed
2 cups milk
1-1/2 tsp. garlic powder
1 tsp. dried basil leaves
1/4 tsp. black pepper
1-1/3 cups Kraft 100% Parmesan Aged Grated Cheese
3 Tbsp. flour
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How do I make it ?
In a medium (or large) pot, cook the fettuccine according to the package instructions, omitting salt.
While fettuccine is cooking, in a separate pan, heat olive oil over low heat. Then add spinach and cook until wilted. Cut artichokes in eighths, then add to the spinach and cook on low heat an additional 90 seconds.
Once pasta is finished cooking, add the drained pasta to the pan with the spinach and artichokes. Toss with tongs until well combined. Remove from heat.
In a medium saucepan, cook the butter, Philadelphia Cream Cheese and milk on medium heat until butter and cream cheese are completely melted, whisking constantly.
Whisk in garlic powder, basil and pepper. Then, whisk in the Parmesan cheese and the flour.
Bring sauce to a simmer and continue to cook for 4 minutes or until sauce is thickened.
Pour sauce into pan with the fettuccine mixture and toss with tongs or stir until well combined.
Serve warm and enjoy!
Kraft Kitchen Tips!
Serve topped with Kraft 100% Parmesan Shredded Cheese and a light drizzle of fresh lemon juice.
Calories From Fat
% Daily Value
Fat 29 g
Saturated fat 16 g
Cholesterol 70 mg
Sodium 630 mg
Carbohydrate 40 g
Fibre 3 g
Sugars 5 g
Protein 17 g
8 servings, 1/8 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.