- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 431.5
- Total Fat: 18.9 g
- Cholesterol: 44.1 mg
- Sodium: 659.5 mg
- Total Carbs: 46.0 g
- Dietary Fiber: 9.7 g
- Protein: 20.2 g
Fettuccine with Spinach & FetaSubmitted by: ITRIEDTOROCKYOU
IntroductionYou can prepare the uncooked sauce used for this dish in less time that it takes to cook the pasta! You can prepare the uncooked sauce used for this dish in less time that it takes to cook the pasta!
8 cups Spinach Leaves, loosely packed
1 green onion
2/3 cup cumbled feta cheese
1 tbsp olive oil
1 tbsp lemon juice (optional)
1/2 tsp dried dill weed
4 oz fettuccine (or 6oz spinach fettuccine)
Pepper to taste
Pick over and stem the spinach, discarding any withered or yellowed leaves. Wash the spinach well in several changes of water until no trace of sand or dirt is left behind. Drain the spinach in a colander and set it aside.
Thinly slice the green onion, including the tender green part, and place in a medium mixing bowl. Add the feta, oil, lemon juice, dill and pepper.
Cook the fettuccine according to the directions on the package but without salt. For the last 30 seconds of cooking, stir the spinach into the water with the fettuccine and push it under the water to wilt it. Drain.
Add the fettuccine and spinach to the bowl and toss with the cheese mixture. Serve the pasta hot or at room temperature.
Number of Servings: 2
Recipe submitted by SparkPeople user ITRIEDTOROCKYOU.