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Roasted Garlic Fettuccine Alfredo

 Roasted Garlic Fettuccine Alfredo
This rich side of fettuccine with spinach in a garlic-wine sauce will dress up any simple entree.—Andrea Larson, Puyallup, Washington
8 ServingsPrep: 1 hour + cooling Cook: 15 min.


  • 1 whole garlic bulb
  • 3 tablespoons olive oil, divided
  • 1 package (12 ounces) fettuccine
  • 1 shallot, chopped
  • 1 tablespoon butter
  • 1-1/2 cups heavy whipping cream
  • 3/4 cup white wine or chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup shredded Havarti cheese
  • 2 cups chopped fresh baby spinach
  • 1/2 cup shredded Parmesan cheese


  • Remove papery outer skin from garlic (do not peel or separate
  • cloves). Cut top off garlic bulb; brush with 1 tablespoon oil. Wrap
  • in heavy-duty foil. Bake at 400° for 40-45 minutes or until
  • softened. Cool for 10-15 minutes. Squeeze softened garlic into a
  • small bowl; set aside.
  • Cook fettuccine according to package directions. Meanwhile, in a
  • large skillet, saute shallot in butter and remaining oil until
  • tender. Stir in the cream, wine, salt and pepper; cook for 4-5
  • minutes. Add Havarti cheese; cook for 2-4 minutes or until sauce is

2 of 2

Roasted Garlic Fettuccine Alfredo (continued)

Directions (continued)

  • thickened, stirring occasionally. Stir in spinach.
  • Drain fettuccine; place in a large bowl. Add cream sauce and garlic;
  • toss to coat. Sprinkle with Parmesan cheese. Yield: 8 servings.
Nutritional Facts: 3/4 cup equals 418 calories, 27 g fat (14 g saturated fat), 74 mg cholesterol, 312 mg sodium, 34 g carbohydrate, 2 g fiber, 11 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.