Spinach Fettuccine
|
Ingredients |
|
1 pkg |
frozen chopped spinach, thawed |
300 g |
|
3/4 lb |
fettuccine or linguine pasta |
375 g |
|
2 Tbsp |
butter |
30 mL |
|
1 |
onion, chopped |
1 |
|
1 |
red pepper, diced |
1 |
|
2 |
garlic cloves, minced |
2 |
|
1 ½ tsp |
dried basil |
7 mL |
|
3 Tbsp |
flour |
45 mL |
|
2 ¼ cups |
milk
|
550 mL |
|
1 cup |
grated Parmesan cheese, divided |
250 mL |
|
3 Tbsp |
tomato paste |
45 mL |
|
3/4 tsp |
salt |
3 mL |
|
¼ tsp |
ground nutmeg |
1 mL |
|
pinch |
cayenne pepper |
pinch |
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| Directions |
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Place thawed spinach in a sieve. Press
out as much excess water as you can using the back of a spoon
or squeeze with your hands. Set spinach aside. Cook pasta in a
large pot of boiling, salted water. Meanwhile, melt butter in
a medium saucepan over medium heat. Add onion, red pepper,
garlic and basil; cook 3 to 5 minutes. Stir in flour.
Gradually whisk in milk making sure there are no lumps. While
stirring, bring to a boil. Reduce heat to low; simmer 1
minute. Stir in spinach, ½ cup (125 mL) Parmesan, tomato
paste, salt, nutmeg and cayenne pepper. Toss sauce with hot
fettuccine; serve with remaining Parmesan. |
|
Nutrient Content |
|
Per Serving: Energy: 755.3 Kcal ·
Carbohydrate: 65.4 g · Protein: 49.5 g · Fat (Total): 32.8 g
· Calcium 1378.2 mg |
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