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Buttered Fettuccine Spinach Toss

Diet.Chef's picture
Ingredients
  Olive oil 1 Tablespoon
  Butter 1 Tablespoon, whipped
  Whipped butter 1 Tablespoon
  Spinach leaves 2 Cup (32 tbs), trimmed, thoroughly washed, drained, and chopped
  Spinach leaves 2 Cup (32 tbs), trimmed
  Mushrooms 1 Cup (16 tbs), sliced
  Shiitake mushrooms 1 Cup (16 tbs), sliced
  Tomatoes 4 Small, blanched
  Plum tomatoes 4 Small, blanched, peeled, seeded, and diced
  Garlic 1 Clove (5 gm), minced (Large Clove)
  Chicken broth 1⁄2 Cup (8 tbs), canned
  Canned chicken broth 1⁄2 Cup (8 tbs) (Ready To Serve)
  Fettuccine 2 Cup (32 tbs), cooked (Use It Hot)
Directions

MAKING
1. Take a 10-inch non-stick skillet and combine oil and butter in it.
2. Heat the pan until butter is melted.
3. Add spinach, mushroom, tomatoes, and garlic and fry these ingredients against high heat until mushrooms are turned light brown in color. The whole cooking process should take 2-3 minutes time.
4. Add broth in it and stir the mix to combine the ingredients thoroughly.
5. Trim down the heat and continue cooking until the flavors are all blended. It will take maximum 3-4 minutes.
6. Finally add fettuccine noodles to skillet; by using two forks toss the noodles to combine with other ingredients already there in the skillet in cooked condition.

SERVING
7. Serve the noodles immediately/hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Tossed
Dish: 
Noodle
Ingredient: 
Pasta
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
1

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