Fettuccine Verde

When I was a young teen, we attended a Home Church, which was mostly a courtesy title. There were a few hymns, masterfully accomplished in four-part harmony by the twelve children of the host and hostess; there was a –sermon? Could you call it a sermon? It was mostly a few words of admonition and grace, administered by the host (who assembled his remarks weekly in spite of a full workweek and after tending his dozen offspring), then the whole thing came mercifully to a close because the real edification came afterwards, when ladies would unplug their crockpots and reveal formidable trays of casseroles and sheets of cookies, and a teenaged girl would come in with a fresh bucket of goat’s milk (blech!), and we would spend the next four or six hours gathered around wherever a table could be found, or in a breakfast nook, or on a couch, talking about life and faith and love, going back for another plate every few hours, until nightfall.

My favorite recipe in the usual rotation was this recipe for fettuccine alfredo with green vegetables, and in the years since I have never changed anything about it, except sometimes to omit the eggplant and spinach. It is everything comfort food ought to be, and the perfect accompaniment to fellowship.


Fettuccini Verde


Cook and drain:

16 oz. fettuccini

Add 1 T. olive oil;



In a separate pan, melt ½  c. butter and 1 TBS white flour until golden brown; add 1 bunch of green onions, sliced; 4 cloves garlic, minced. Saute 3-4 minutes.


Add: 8 oz. frozen chopped spinach, thawed and drained.

Optional: Add 1 eggplant, peeled and cubed (I never do!)


Add 3 c. half and half; bring to healthy simmer. Add: ½ tsp. garlic salt; ¼ tsp. pepper; ¼ tsp. freshly ground nutmeg.

Pour mixture over noodles; toss gently with ¾ lb cheese (I use a mixture of grated Romano, Parmesan, Monterey Jack or any combination thereof).

Serve immediately.


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