Creamy Spinach Fettuccine
Recipe originally from diethood.com
MAIN DISH: VEGETARIAN
Contributed by Julie Price
Servings: 4
Ingredients
8 ounces of fettuccine pasta
1 tablespoon olive oil
1 small yellow onion, chopped
3 garlic cloves, minced
¼ cup low sodium vegetable broth
1 tablespoon all-purpose flour
1 cup skim milk
1 bag (10-ounces) baby spinach
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper
1/4 teaspoon garlic powder
2 tablespoon chopped fresh parsley
¼ cup grated parmesan cheese
¼ cup panko breadcrumbs (or garlic-butter flavored croutons)
For Panko Breadcrumbs,
1 tablespoon butter
1 garlic clove , minced
Method
1. Cook pasta according to the directions on the box.
2. In the meantime, heat olive oil in skillet over medium-high heat. Add
onion and garlic; cook 2 minutes or until tender, stirring frequently.
3. In a small bowl whisk together vegetable broth and flour. Transfer
broth mixture to pan and whisk in milk; continue to whisk and bring to
boil. Reduce heat to medium and add spinach leaves; cook for 2
minutes, stirring frequently until spinach is welted and sauce is
thickened.
4. Season with salt, pepper, garlic powder and fresh parsley. Remove from
heat. Stir in parmesan cheese and add cooked fettuccine; toss to
combine and set aside.
5. For the Panko Breadcrumbs (if using croutons, skip to step 6):
1. Melt butter in skillet over medium-high heat.
2. Add garlic and cook for 1 minute or until fragrant.
3. Add panko breadcrumbs to skillet – continue to cook for 3 min,
stirring frequently, or until light brown and toasted.
6. Top fettuccine with the toasted breadcrumbs (or crushed croutons) and
serve.
Tastes good – you can fairly easily adjust ingredients to match taste and/or use what is on hand
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