Fettuccine alla Genovese

Preparation info

  • Serves


    • Difficulty


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.


  • 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 (see Note)
  • ½ cup pine nuts, toasted
  • Salt and freshly ground pepper
  • 6 to 8 ounces fresh fettuccine


    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.