SPINACH FETTUCCINE NOODLES RECIPES RECIPES

SPINACH FETTUCCINE RECIPE | MYRECIPES

Spinach Fettuccine Recipe | MyRecipes image

You can use Asiago cheese for a slightly sweeter flavor, or Parmigiano-Reggiano for a sharper flavor than the pecorino Romano.

Provided by Kathy Gordon, Mission Viejo, California

Yield 8 servings

Number Of Ingredients 13

Ingredients

1 pound uncooked fettuccine
1 tablespoon butter
1 garlic clove, minced
¼ cup (2 ounces) 1/3-less-fat cream cheese
¾ cup fat-free, less-sodium chicken broth
3 tablespoons all-purpose flour
¾ cup (3 ounces) grated fresh pecorino Romano cheese
¾ cup half-and-half
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
10 center-cut bacon slices, cooked and crumbled (about 1 1/4 cups)
Parsley sprigs (optional)

Steps:

Cook pasta according to package instructions, omitting salt and fat. Drain pasta, reserving 1/2 cup pasta water.
Melt butter in a large nonstick skillet over medium-high heat. Add garlic; sauté 30 seconds. Add reserved pasta water and cream cheese, stirring with a whisk until smooth.
Combine broth and flour in a small bowl, stirring with a whisk until smooth. Add flour mixture to pan, stirring with a whisk to combine; bring to a boil. Cook 2 minutes or until mixture thickens, stirring constantly. Remove from heat; add pecorino Romano, stirring until smooth. Add half-and-half, salt, and pepper. Stir in spinach. Combine cheese mixture and pasta in a large bowl, tossing to coat. Place about 1 cup pasta mixture in each of 8 bowls; top each serving with 2 1/2 tablespoons bacon. Garnish with parsley, if desired.

Nutrition Facts : Calories 365 calories, CarbohydrateContent 46.6 g, CholesterolContent 34 mg, FatContent 12.2 g, FiberContent 2.3 g, ProteinContent 15.9 g, SaturatedFatContent 6.3 g, SodiumContent 681 mg

UNIQUE SPINACH NOODLES RECIPE | ALLRECIPES

Unique Spinach Noodles Recipe | Allrecipes image

These green spinach noodles have a very interesting texture and flavor--but they taste better than store-bought noodles because they're fresh. Use in soups, or serve alone; they are great either way. This is an easy recipe, and you'll get lots of compliments because you made them yourself.

Provided by McKenzie Delling

Categories World Cuisine European Italian

Yield 2 - 4 servings

Number Of Ingredients 5

Ingredients

1?¼ cups torn spinach leaves
2 tablespoons water
1 egg
½ teaspoon salt
1?¼ cups all-purpose flour

Steps:

Combine spinach and water in a saucepan. Cover, and cook till spinach is very tender. Cool slightly.
Place spinach and liquid in blender container. Add egg and salt. Cover, and blend till smooth. Transfer to a bowl. Add enough flour to make a stiff dough.
Turn dough out onto a lightly floured surface. Knead for 1 minute. Roll very thin on a floured surface. Let rest 20 minutes. Roll up loosely. Slice 1/4 inch wide. Unroll. Cut into desired lengths. Spread out on a rack to dry for 2 hours.

Nutrition Facts : Calories 324.4 calories, CarbohydrateContent 60.5 g, CholesterolContent 93 mg, FatContent 3.3 g, FiberContent 2.5 g, ProteinContent 11.8 g, SaturatedFatContent 0.9 g, SodiumContent 633.2 mg, SugarContent 0.5 g

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