Name: Fettuccine alla Genovese
Yield: Serves 2
Cuisine: Italy
Ingredients: 1½ cups heavy cream; 6 to 8 ounces fresh fettuccine; Salt and freshly ground pepper; ½ cup pine nuts, toasted; 1 teaspoon (or to taste) grated lemon zest covered with 2 teaspoons fresh lemon juice (see Note); ½ cup golden or dark raisins, plumped in warm water and drained; 4 cups spinach leaves, rinsed well, drained, and cut into 1½-inch-wide strips

Preparation info

Serves
2

Difficulty
Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

We were looking for an appealing vegetarian pasta and thought why not adapt the spinach sauté that accompanied many of our entrees. It is the classic spinaci con pignoli e uvette (spinach with pine nuts and raisins) that the Genovese, Venetians, and Romans all claim as original to them. We added grated lemon zest for accent and cream to highlight the sweetness of the raisins and pine nuts.