Ingredientes
- 1−1/2 cups heavy cream
- 4 cups spinach leaves, rinsed well, drained, and cut into
- 1½−inch−wide strips
- ½ cup golden or dark raisins, plumped in warm water and drained
- 1 teaspoon (or to taste) grated lemon zest covered with 2 teaspoons fresh
- lemon juice
- ½ cup pine nuts, toasted
- Salt and freshly ground pepper
- 6 to 8 ounces fresh fettuccine
Preparação
- Heat a large pot of salted water to boiling for the pasta.
- Heat the cream in a large skillet over medium heat to simmering. Add the
- spinach and cook, stirring constantly, until just beginning to wilt. Stir in
- the raisins, lemon zest and juice, a few of the pine nuts, and salt and
- pepper to taste. Cook, stirring constantly, until slightly thickened. Be
- careful the sauce doesn't reduce too much.
- Meanwhile, add the pasta to the boiling water and cook until tender, about 2
- minutes if the pasta is thin.
- Drain the pasta and transfer to a pasta bowl. Add the sauce and quickly toss
- to combine. Top with the remaining pine nuts. Serve hot.
