This dish is excellent for Meatless Monday, and any night when you want to dinner in a flash. I love spinach fettuccine for its unique flavor and color, but this dish works with any type of pasta, including squid ink, and gluten-free.
Spinach Fettuccine with Peas,
Butter and Parmesan
12
ounces spinach fettuccine
1
cup frozen green peas, keep frozen until ready to use
1
cup chicken or vegetable broth (I suggest good-quality broth, there's really a difference)
3
tablespoons unsalted butter
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2
cup grated Parmesan cheese
Salt and freshly ground black pepper
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, butter, onion powder, and garlic powder in a large saucepan. Set the pan over medium heat and bring to a
simmer. Simmer for 3 minutes, until the butter
melts and the onion and garlic are fragrant. Add the cooked fettuccine and 1/4 cup of the Parmesan
and cook for 1 minute, to heat through.
Remove from heat and season to taste
with salt and freshly ground black pepper.
Serve the fettuccine with the remaining Parmesan sprinkled over top.
Serves 4
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