Spinach Aglio et Olio March 01 2012 3 Comments

Spinach Fettuccini & GarlicServes 3
(kindly shared by our customer, Darlene Kaminsky)
 
1 bag Skinny Dip Noodles Fettuccini
1 lb fresh spinach
3 cloves garlic, minced
2 tablespoons chopped flat leaf parsley
1/4 cup extra virgin olive oil
pinch red pepper flakes
kosher salt, to taste
1/2 lemon, zested (optional)
freshly grated Parmigiano-Reggiano (optional)
 
An easy and delicious dish known in English as fettuccini with spinach, garlic & olive oil.  Rich with heart healthy olive oil and sure to be a family favorite!  
 
Combine the garlic, olive oil, 1 teaspoon salt, and red pepper flakes in a large skillet and warm over low heat, stirring occasionally, until the garlic softens and turns golden, about 8 minutes.  Add the spinach and let it cook down.  This will only take a few minutes.
 
Drain and rinse pasta.  Boil one minute, drain and reserve about a 1/4 cup of the cooking water.  Add pasta and reserved water to the spinach garlic mixture and mix well. Add parsley and lemon zest (if using). Adjust seasoning, to taste.
 
Transfer to a large serving bowl or divide amongst 2-4 dishes. Serve topped with grated Parmigiano Reggiano cheese, if desired.
 
Nutritional Breakdown
(not including optional grated cheese)
 
Calories:  192.....Carbs:  6 grams.....Protein:  4 grams......Fat:  18 grams
Fiber:  4 grams.....Potassium:  856 mg.....Sodium: 120 mg