Spinach Fettuccine From Cooking Light Recipes

SPINACH FETTUCCINE

Steps:

• Tear or coarsely chop spinach.
• In pan, cook garlic and onion in 1/2 of butter until golden.
• Add spinach, cover and cook until wilted.
• Meanwhile, cook fettucine.
• Drain and mix with remaining butter.
• Toss with cream, cheese and spinach.
• Season with lots of pepper and some salt.

SPINACH FETTUCCINE (FROM COOKING LIGHT)

Steps:

• Cook pasta according to package directions, 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; saute 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 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 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.

SPINACH FETTUCCINE

Steps:

• Cook pasta according to package directions, omitting salt and fat. Drain pasta and reserve 1/2 cup of pasta water.
• Melt butter in a large nonstick skillet over medium-high heat. Add garlic, saute 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, stir with whisk to combine, bring to a boil. Cook 2 minutes or until mixture thickens, stirring constantly. Remove from heat, add cheese, stirring until smooth. Add half-and-half, salt and pepper and stir in spinach. Combine cheese/spinach mixture into pasta in a large bowl and toss to coat. Top with bacon and parsley.

LIGHT SPINACH PASTA WITH TOFU

Steps:

• Boil pasta according to package directions but only till its almost done.
• Wash and clean the spinach and steam with a little water for 4 minutes in the microwave.
• Once it is steamed, blenderize it with the same water to get a spinach paste which is kind of watery
• In a large non stick skillet, heat oil.
• When oil gets hot, add the chopped garlic.
• When the garlic is slightly browned add the onions and stir fry till the onions turn brown.
• Add the tofu and stir fry till the tofu changes color a bit and looks slightly as if it has been fried.
• At this point add the red pepper flakes/powder and stir. Immediately add the the spinach paste
• Let it simmer.
• Add salt.
• When the water from the spinach reduces add the semi cooked pasta and let it cook completely. If you think more water is needed add that.
• I don't add cheese, but can also do the last step in the oven with mozzarella on top.
• I like this hot and cold--tastes good every way.