Spinach Fettuccine Recipe


This recipe evolved out of a spinach strudel recipe I found years ago. I love it because it’s so flavorful and filling. I often serve it with a side of roasted broccoli or zucchini, and for my spouse, Michael, he likes Italian turkey sausage with it. It tastes great reheated, so I look forward to having the leftovers. And don’t be intimidated by the long ingredient list: Most of it is spices. It takes me about 20 minutes to prepare it.

If you’re not familiar with shirataki noodles, or tried them and hated them, I urge you to reconsider and would recommend trying the House Foods brand. Keep in mind that shirataki is not going to taste like real pasta. But in the right recipe, it can be really good. It’s an amazing calorie trade-off, being both filling and only 10 calories for 4 ounces, which is half of a package. Also, it’s already cooked, so it’s just three easy steps (drain and rinse, microwave, pat dry).

You also may not be familiar with nutritional yeast. What an awful name! What were they thinking?!? I refer to it as ‘nutriyeast’, which is at least more compact, if no better sounding. It’s really great low-calorie flakes that are jam-packed with protein. I use it to make a nut-based Parmesan substitute (which I’ll post sometime because it’s so awesome!) and add it to dishes to create a creamy base. Bob’s Red Mill or Bragg’s nutriyeast brands are available now in most regular-old supermarkets.


Spinach Fettuccine Recipe

In large skillet, sauté on medium-high until vegetables are a bit browned
1 ½ T. cooking oil of your choice
1 minced shallot or 6 thinly sliced scallions*
2 T. minced garlic
1/8 t. crushed red pepper (optional)
4 oz. thinly sliced button mushrooms

Then add and stir until combined
1/3 c.+ dry white wine (add a bit more if it doesn’t seem creamy enough)
1 T. small capers
2 oz. sliced pimentos, drained
1/3 c. nutritional yeast or Parmesan*
¼ t. ground black pepper
¼ t. salt
½ t. smoked paprika, can substitute sweet paprika
½ t. garlic powder
½ t. onion powder
¼ t. dill weed
5 oz. frozen, thawed, undrained chopped spinach

Next, stir in and cook on medium-low heat until flavors have blended
1- 8 oz. package fettuccine shirataki (prepared according to package) or 2 ounces dry pasta of your choice, cooked*

Notes about the * ingredients
If using scallions, add after sautéing mushrooms.
If using Parmesan cheese, add at end with pasta.
I use frozen, thawed spinach for convenience. Microwave a 10 oz. box for about 45 seconds and you should easily be able to cut the box in half and stick the rest in the freezer for another time.



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