Lemon Spinach Fettucine Alfredo with Fried Sage

Adults and kids alike will love this updated version of Fettucine Alfredo. There’s no shame in using good quality store-bought Alfredo sauce to speed up prep and get dinner on the table in a hurry. But the addition of tangy lemon, fresh spinach, and plenty of freshly ground black pepper and nutmeg make it tase like homemade. The addition of fried sage leaves as a garnish are the perfect finishing touch to elevate this simple pasta dish.

2 pounds dried fettuccine

2 tablespoons kosher salt

1 cup olive oil

1 package fresh sage leaves

Flaky sea salt

2 (15-ounce) jars good quality Alfredo sauce

2 lemons, zested and halved

1 (6-ounce) bag fresh spinach leaves

Freshly ground black pepper

Grated parmesan cheese

Freshly grated nutmeg

Heat 4 quarts water with 2 tablespoons salt in a Dutch Oven set over medium heat. When the water is boiling, add fettuccine to the pot and stir to separate the strands. Cook until just tender and al dente, about 9-12 minutes. Drain pasta, reserving 1/2 cup pasta water, and set aside. Place Dutch Oven back on stovetop.

Meanwhile, heat olive oil in a small saucepan set over medium heat. When the oil is hot, add sage leaves and fry until crisp but not browned, about 1 minute. Remove with a slotted spoon and set on a paper towel to drain. Season sage leaves with flaky sea salt.

Gently heat the Alfredo sauce in the Dutch Oven set over medium-low heat. Add lemon zest and juice and stir to combine. Add the cooked fettuccine to the warm sauce and stir to combine. Add reserved pasta water, 2 tablespoons at a time, to thin the sauce until it has a silky consistency and evenly coats the pasta. Season to taste with additional salt and pepper if desired.

Add the spinach leaves to the pasta, one handful at a time, stirring until wilted and combined. Remove from heat and serve pasta garnished with Parmesan cheese, freshly grated nutmeg and fried sage leaves.