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Fettuccini Alfredo with Spinach Print E-mail

Spinach Alfredo became a favorite dish of the cooking classes at Washington School. The 4th graders really loved the creamy sauce and the whole wheat pasta, while novel to some, was eaten with gusto.

The wonderful garlic aroma made its way down the hall and invaded the other classrooms. So each subsequent class had their taste buds primed before they walked in the door.

The student cooks even learned a little Italian. They learned that "Al dente" meant that the pasta had an ever-so-slightly solid core instead of being mushy. It was a sensation that one could experience with the teeth.

{Makes 6 servings}

You'll need:

  • 1 package of fresh spinach – steamed and drained
  • 1 sweet, red pepper - diced
  • 1/2 cup Neufchatel cheese - room temperature
  • 1 cup 2% milk
  • 5 tbsp freshly grated Parmesan cheese
  • 3 cloves of garlic
  • 1/2 teaspoon of fresh ground pepper
  • 1/2 cup of parsley - coarsely chopped
  • 1 tablespoon of olive oil
  • 1 pound of whole wheat fettuccini
  • Some adult help

Equipment:

  • an 8-quart pasta or soup pot
  • A heavy-bottomed, 2 quart sauce pan
  • Measuring cups and spoons
  • A food processor
  • A glass, liquid measuring cup
  • A large spoon
  1. Fill the pasta pot and set in on the stove to boil.
  2. When the water starts to steam, put the Neufchatel and Parmesan cheeses, the milk, and the garlic into the processor.
  3. Give the processor 10 or 12 bursts to break up the cheese and garlic. Then process on high for about a minute until the garlic is just tiny bits.
  4. Pour the liquid into the saucepan. Set the heat on medium low for about 10-15 minutes. Stir constantly! You don't want the Alfredo sauce to come to a boil because the milk and cheese will start to break down.
  5. Add the spinach, red pepper bits and ground pepper. Keep stirring!
  6. When the water comes to a boil, pour in the olive oil then the fettuccini.
  7. After 7 minutes test the fettuccini. They should be soft with a little firmness in the center.
  8. Drain the fettuccini put it into individual bowls.
  9. Turn off the heat and spoon the Alfredo sauce over the pasta.