Tonight's dinner, with just 5 ingredients!
Spinach Fettuccine with Peas,
Butter and Parmesan
12
ounces spinach fettuccine
1
cup frozen green peas, keep frozen until ready to use
1
cup reduced-sodium chicken broth
3
tablespoons unsalted butter
1/2
cup shredded Parmesan cheese
Cook
the fettuccine according to the package directions, adding the peas for the
last 30 seconds of cooking. Drain and
set aside.
Meanwhile,
combine the broth and butter in a large saucepan. Set the pan over medium heat and bring to a
simmer. Simmer for 3 minutes, until the butter
melts. Add the cooked fettuccine and 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.
Serves 4
Nutrients
per serving: Calories: 400, Fat: 15g, Saturated Fat: 8g, Cholesterol: 34mg,
Carbohydrate: 52g, Protein: 16g, Fiber: 4g, Sodium: 471mg
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