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Parmesan 

Fettuccini with Spinach and Tomatoes

 

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  Recipe by Today’s Diet & Nutrition

Serves: 4

Ingredients:

  • 8 ounces whole wheat fettuccini
  • 1 tablespoon extra-virgin olive oil
  • 2 cups grape tomatoes, halved
  • 2 cloves garlic, minced
  • 2 cups baby spinach (packed)
  • ¾ to 1 cup reserved pasta water
  • ½ cup grated Parmesan
  • 4 teaspoons fresh lemon juice
  • ½ teaspoon kosher salt
  • Freshly ground pepper to taste
  • Basil sprigs for garnish

Directions:

Cook pasta according to package directions, reserving 1 cup pasta water.

Meanwhile, heat oil in sauté pan on medium heat. Add tomatoes and cook until soft and beginning to blister, about 5 minutes. Add garlic and sauté 30 seconds. Add spinach and cook until wilted, about 1 minute.

Pour pasta into pan along with reserved pasta water (start with ¾ cup) and stir in Parmesan. Cook about 3 minutes until heated through and thickened. Add more pasta water to loosen sauce, if needed.

Remove from heat and stir in lemon juice, salt, and add pepper to taste.

Divide among four bowls. Top with another sprinkle of Parmesan if desired and garnish with basil.
  Parmesan Fettuccini with Spinach and Tomatoes

Nutrition Facts 
1 serving
Amount Per Serving
Calories
309
Total Fat
8.0 g
     Saturated Fat
3.0 g
     Polyunsaturated Fat
1.0 g
     Monounsaturated Fat
3.0 g
Cholesterol
10 mg
Sodium
518 mg
Potassium
-- mg
Total Carbohydrate
48 g
     Dietary Fiber
9 g
     Sugars
-- g
Protein
15 g
 
 

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