Buttered Fettuccini with Fresh Spinach
Servings
Prep Time
Cook Time
Ready In
Recipe: #4537
February 07, 2012
Categories: Dinner, Lunch, Main Dish, Side Dishes, Pasta, Fettuccine, Vegetables, Spinach, North American, Pacific Northwest, Pacific Rim, 5 Ingredients Or Less, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Brunch, Entertaining, Fall/Autumn, Summer, Winter, Boil, Stove Top, Diabetic, Vegetarian more
"A tasty way to serve spinach, even the kids will love it. Sauteed sliced mushroom and chopped onion may be stirred in when serving."
Ingredients
Nutritional
- Serving Size: 1 (210.9 g)
- Calories 532.2
- Total Fat - 25.1 g
- Saturated Fat - 14.9 g
- Cholesterol - 61 mg
- Sodium - 256.7 mg
- Total Carbohydrate - 72.1 g
- Dietary Fiber - 11.3 g
- Sugars - 1.3 g
- Protein - 8.8 g
- Calcium - 74.2 mg
- Iron - 2.5 mg
- Vitamin C - 17.5 mg
- Thiamin - 0.3 mg
Step 1
Prepare fettuccine as instruction on box, al dente, do not overcook.
Step 2
When the fettuccine is ad dente, add the spinach to the water, leave for 2 minutes only, just until slightly wilted. Quickly drain and return to the pasta a pot. Over very low heat add the butter, salt and pepper, toss until butter is melted, serve immediately
Step 3
Optional: Mushrooms and onions may be stirred into the serving bowl just before serving.
Tips & Variations
No special items needed.
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