Spinach Pesto Alfredo

After working all night cooking and preparing dinner for others, we came home, showered, and fixed dinner for ourselves. We finally ate around 2 a.m., and let me tell you, we enjoyed every bite!

I wasn’t sure if spinach and pesto would compliment each other, but the flavors matched well when combined with the alfredo sauce. It’s a quick and easy pasta to throw together and also goes well with chicken sausages if you like your pasta with meat.

When you make this, keep in mind that you’re going to have quite a bit of sauce. We made extra because we intend to have leftovers tomorrow night for dinner. We’ll just cook some more egg noodles and warm up the rest. So if you don’t want extra sauce left over, make just a half batch of sauce.

Spinach Pesto Alfredo

Ingredients:

• 16 oz. fresh spinach
• 12 – 16 oz. pasta (I used homemade egg noodles)
• 2 1/2 cups ricotta cheese
• 2 1/2 cups freshly grated Parmesan cheese
• 2 cups feta cheese, crumbled
• 1 cup milk
• 1 pkg. pesto seasoning mix
• 3 tsp. olive oil
• 2 tsp. sea salt
• 1 cup water
• 1 tsp. garlic powder

Instructions:

• The first thing you want to do is make your alfredo sauce so mix together in a medium-sized sauce pan the ricotta cheese, Parmesan cheese, feta, cheese and milk.
• Stir constantly over medium heat until the sauce gets warm.
• Then reduce the heat to low and stir in the pesto seasoning mix which will make the sauce thicken up. Here’s what the consistency should look like:

• Turn the heat off and cover the sauce with a lid to keep in warm.
• Put 4 quarts of water in a large pot to boil over high heat. When the water boils, add the pasta, 1 tsp. of olive oil, and 1 tsp of salt. Stir occasionally until the pasta is cooked to your liking. We prefer ours al-dente.
• While the pasta is cooking , wash the spinach.
• Then put the spinach and 1 cup of water in a large pot and cook on high heat until the spinach becomes soft (usually takes about 5 minutes).
• Drain the water off the pasta when it’s done and then coat the noodles with about 1 tsp. of olive oil.
• Drain the water off the spinach and then mix in 1 tsp. of salt, 1 tsp. of garlic powder, and 1 tsp. of olive oil.
• Place the pasta on a plate, making an empty circle in the center.
• Place some spinach in the circle in the center, and then pour some alfredo sauce on top of the noodles.
• Sprinkle with basil and fresh Parmesan cheese and enjoy!