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Tomato and spinach fettuccine

by wiki
10 April, 2019
in Lower gi, Vegetarian
0
Tomato and spinach fettuccine
Tomato and spinach fettuccine
  • 0:10 Prep
  • 0:20 Cook
  • 4 Servings
  • Capable cooks

Super-easy and super-fast, this pasta dish makes the perfect Monday night meal.

Ingredients

  • 400g fettuccine
  • 1 tablespoon olive oil
  • 1 red onion, halved, thinly sliced
  • 2 large garlic cloves, crushed
  • 400g grape tomatoes (we used red and yellow), halved lengthways
  • 100g baby spinach
  • 1/4 cup basil leaves, shredded
  • 40g shaved parmesan cheese, to serve

Method

  • Step 1
    Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender.
  • Step 2
    Meanwhile, heat oil in a large, non-stick frying pan over medium heat. Add onion and cook, stirring, for 3 to 4 minutes or until tender. Add garlic and tomatoes. Cook, stirring, for 2 minutes or until tomatoes start to collapse. Add spinach. Remove pan from heat. Add basil and stir to combine. Season with salt and pepper.
  • Step 3
    Drain pasta, reserving 2 tablespoons cooking water. Return pasta and cooking water to the saucepan. Add tomato mixture. Toss over low heat until heated through. Divide among bowls. Top with parmesan and serve.
  • High carb
  • Low kilojoule
  • Lower gi
  • Vegetarian

Nutrition

  • 1407 kj

    Energy

  • 10g

    Fat Total

  • 3g

    Saturated Fat

  • 7g

    Fibre

  • 11g

    Protein

  • 8mg

    Cholesterol

  • 575.65mg

    Sodium

  • 16g

    Carbs (sugar)

  • 47g

    Carbs (total)

All nutrition values are per serve
  • Author: Kerrie Sun
  • Image credit: Mark O'Meara
  • Publication: Super Food Ideas

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