Locate Physician  |  Employee Login  |  Client Portal


Fettuccini with Spinach and Tomatoes


Recipe Categories



Which Is the Health-Buster?

McDonald’s Vanilla Triple Thick Shake (large)


5 Butterfinger candy bars

Learn More >>
  Recipe by Today’s Diet & Nutrition

Serves: 4


  • 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


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
Total Fat
8.0 g
     Saturated Fat
3.0 g
     Polyunsaturated Fat
1.0 g
     Monounsaturated Fat
3.0 g
10 mg
518 mg
-- mg
Total Carbohydrate
48 g
     Dietary Fiber
9 g
-- g
15 g

Home | About Us | Nutrition | Exercise | LifestyleUpcoming Events |  Newsletters  |  Privacy Policy & Terms of Use  |  Contact Us

Copyright © 2019 - IronRoad. All rights reserved.