Hello! First of all, I wanted to let you guys know that today (December 4th) is International Hug Day! So be sure to deliver a big hug to someone you care about. Sorry, that was way off topic. Oh, well!
Today, I’m going to share with you another recipe: Spinach & Mushroom Fettuccine. It is a delicious pasta dish that gives you a big serving of vegetables and tons of fiber: 8 grams per serving! It will quickly fill you up, and you will love it. Last night, I ate it, and I was barely hungry for breakfast! Anyway, here is the recipe for Phenomenal Spinach & Mushroom Fettuccine.
Phenomenal Spinach & Mushroom Fettuccine
- This is a picture of the finished product…
Serves 6-8
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13.25 oz. whole grain fettuccine
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16 oz. chopped frozen spinach, thawed
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1 lemon
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8 oz. sliced mushrooms
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1 tbs olive oil
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4 tbs butter
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1/2 cup shredded/grated parmesan cheese
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1 cup half-and-half
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salt and pepper to taste
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2 cloves garlic
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Grate 1/2 tsp lemon zest and squeeze 3 tsp lemon juice.
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Cut butter into pieces.
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In a blender or food processor, whir the spinach, garlic, lemon zest and juice, half-and-half, 1 1/4 tsp salt, and 1/2 tsp pepper until smooth.
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Saute sliced mushrooms in oil for about 7 minutes.
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Heat a large pot of water.
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When the water comes to a boil, add the fettuccine.
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Cook until the pasta is done.
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Drain the pasta in a colander and put it back in the pot.
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Stir in the spinach mixture, the mushrooms, and the cheese.
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Toss until the pasta is coated.
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Enjoy!
This pasta is a very good meal. It takes a very short time to make it, at the most 30 minutes. As I said, it has a lot of fiber and it gives you at least a serving of veggies. The original recipe had ham in it, but we substituted it with mushrooms to make it healthier. With them, you won’t miss the meat. You can also add green tobasco sauce if you want a little spice. This pasta tastes wonderful. I’m sure that you’ll love this dish!
veryyummy 