Allora…

So here is pasta dish that is a knock off of a fettucine alfredo type dish. The difference is richness. This isn’t rich – but if I have to chose between richness and flavor – i’m happy with flavor. The sauce is thickened by the flour. And, make sure you season the heck out of this. The spinach really bumps up the fiber – and you can also use whole wheat pasta to really up the fiber.

Spinach Fettucine
serves 2
1/2 lb fettucine
1 tb butter or olive oil
1 1/2 cup chicken broth
1 tb flour
1 cup chopped frozen spinach
1/2 cup frozen peas
1/2 a small onion, finely chopped
1 clove garlic
salt
pepper
crushed red pepper

Bring water to a boil, salt the water, and drop your fettucine into the pot. Finely chop your onion and garlic. Add butter/olive oil to pan and add onions, garlic, 1 tsp salt, black pepper, and crushed red pepper. saute – without browning the garlic- for 5 minutes. Meanwhile, defrost spinach and peas in microwave for 1 minute. Add 1 tbsp flour to the onions and garlic, stir around and cook for 3 minutes (this helps get rid of the flour taste). It will look all clumped up. That’s ok. Turn up heat to medium high, add chicken stock and whisk as the sauce simmers and becomes smooth. Continue whisking; tt will begin to thicken. Once its thickened. Add the defrosted spinach and peas. stir and taste to check seasoning. Combine with fettucine.

Top with parm.

This entry was posted on Tuesday, January 5th, 2010 at 11:46 pm and is filed under cooking, life. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.