Spinach Fettuccine with Peas, Butter, and Parmesan
Spinach fettuccine is super-nutritious because it’s made with the colorful green vegetable. It also makes for a great presentation. In this dish, a light butter sauce is accented with bright green peas and Parmesan cheese.
12 ounces spinach fettuccine
1 cup frozen green peas, kept frozen until ready to use
1 cup reduced-sodium chicken broth
3 tablespoons unsalted butter
1/2 cup shredded Parmesan cheese
Prep time: 5 minutes
Cooking time: 10 minutes
Cook the fettuccine according to the package directions, adding the peas for the last 30 seconds of cooking. Drain and keep warm.
Meanwhile, combine the broth and butter in a large saucepan over medium heat and bring to a simmer. Simmer for 3 minutes, until the butter melts. Add the cooked fettuccine, the peas, and the Parmesan and cook for 1 minute, until the cheese starts to melt (the cheese doesn’t need to melt completely). Season to taste with salt and freshly ground black pepper before serving.
Nutrients per serving:
Saturated Fat: 8g
From "Robin Takes 5" by Robin Miller/Andrews McMeel Publishing, LLC.