Directions
Sub-Title: Delicious, Whole Foods Plant-based, Kid-friendly Recipe
Description: This creamy spinach pasta dish is perfect for those looking for a hearty meal that’s also packed full of health benefits. Enjoy!
Ingredients List:
– ½ pound fettuccini
– ¼ cup olive oil
– 2 cloves garlic, minced
– Salt and pepper, to taste
– 1 tablespoon red wine vinegar
– 1 bunch chanterelle mushrooms (stemmed)
– 2 teaspoons chopped fresh thyme leaves
– 2 teaspoons chopped fresh rosemary leaves
– 3 cups baby spinach
– 2 tablespoons chopped walnuts, optional
Instructions:
1. In a large pot of boiling water, cook the fettuccini according to package directions until al dente; reserve 1 tablespoon of the pasta water. Drain and set aside.
2. Meanwhile, heat the olive oil in a medium saucepan over medium heat. Add the garlic and sautee for about 30 seconds.
3. Stir in the salt, pepper, red wine vinegar, and reserved pasta water. Bring the mixture to a simmer and stir constantly for several minutes to emulsify the butter and create a rich sauce.
4. Toss the cooked fettuccini with the spinach and season generously with salt and pepper.
5. Preheat the broiler. Lightly brush a baking sheet with oil and arrange the chanterelle mushrooms on top. Broil for about 5-7 minutes, until they begin to brown slightly. Remove from the oven and immediately transfer to a plate.
6. While the mushrooms are still warm, toss them lightly with the thyme and rosemary leaves, and set aside.
7. To serve, combine the spinach mixture and the mushroom mixture, then gently fold in the cheese and nuts, if using.
8. Season again with salt and pepper to taste. Serve hot as a main course or side dish.
Direction: Prepare all the ingredients beforehand and bring everything to a boil. Cook the pasta, melt the butter, and prepare the mushrooms. Combine the two and serve hot.
Number of Servings: Makes 4 servings.
Difficulty Level: Easy
Nutritional Information:
– Calories per serving: 620 calories
– Total Carbohydrate: 52 grams
– Dietary fiber: 13 grams
– Protein: 20 grams
– Total fat: 33 grams
– Saturated fat: 6 grams
– Polyunsaturated fat: 13 grams
– Monounsaturated fat: 14 grams
– Trans fat: 0 gram
– Cholesterol: 70 milligrams
– Sodium: 580 milligrams
– Potassium: 770 milligrams
– Vitamin A: 40% RDA
– Vitamin C: 6% RDA
– Calcium: 8% RDA
– Iron: 6% RDA
– Total Time Needed: Approximately 40 minutes
Note: The nutrition facts provided above are based on the assumption that you will be following the recipe exactly as written. They may vary depending on your personal preferences and modifications made during cooking.
Steps
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1
Done
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In a large pot of boiling water, cook the fettuccini according to package directions until al dente; reserve 1 tablespoon of the pasta water. Drain and set aside. |
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2
Done
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Meanwhile, heat the olive oil in a medium saucepan over medium heat. Add the garlic and sautee for about 30 seconds. |
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3
Done
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Stir in the salt, pepper, red wine vinegar, and reserved pasta water. Bring the mixture to a simmer and stir constantly for several minutes to emulsify the butter and create a rich sauce. |
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4
Done
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Toss the cooked fettuccini with the spinach and season generously with salt and pepper. |
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5
Done
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Preheat the broiler. Lightly brush a baking sheet with oil and arrange the chanterelle mushrooms on top. Broil for about 5-7 minutes, until they begin to brown slightly. Remove from the oven and immediately transfer to a plate. |
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6
Done
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While the mushrooms are still warm, toss them lightly with the thyme and rosemary leaves, and set aside. |
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7
Done
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To serve, combine the spinach mixture and the mushroom mixture, then gently fold in the cheese and nuts, if using. |
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8
Done
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Season again with salt and pepper to taste. Serve hot as a main course or side dish. |
