Buttered Fettuccini with Fresh Spinach
Recipe: #4537
February 07, 2012
Categories: Side Dishes, Fettuccine, Spinach, Pacific Northwest Pacific Rim, 5 Ingredients Or Less, Brunch, Diabetic, Vegetarian, Vegetarian Dinner, 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."
Original is 2 servings
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 by Step Method
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
No special items needed.
3 Reviews
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