Fettuccine alla Genovese

Preparation info
  • Serves


    • Difficulty


Appears in

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.