Fettuccine with greens: “fancy” college eating.


I decided I needed to eat some real food after 2 days of eating my mom’s leftover ham, goldfish and dinosaur oatmeal, so I made some fettuccine with greens. When compared to what I was eating before, this was a gourmet meal. The recipe is really simple, but it tastes amazing—it looks quite nice too.

This dish has two basic ingredients: pasta and greens. The greens can be any leafy green, but I like to use either spinach or arugula because they are the easiest to cook.

Fettuccine with wilted greens

  • Servings: 4
  • Print

Source: Joy of Cooking


  • 1/2 small onion, diced
  • 1 box fettuccine
  • 3 handfuls of spinach or arugula
  • 3 tbsp of olive oil
  • 4 cloves garlic, minced


  1. Heat oil in a pan over medium heat. Add garlic and onion to pan and cook and cook until onion is just cooked, about 2-3 minutes. Change heat to high and add greens. Cook, stirring, until greens are wilted. Remove from heat and set aside.
  2. Fill a pot with water. Salt the water and bring to a boil. Cook pasta in pot for about 10 minutes. Drain well.
  3. Toss greens with pasta. Add feta or goat cheese, if desired. Top with parmesan cheese and serve immediately.

Post by: Logan


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