Vegetables with Spinach Fettuccine
Sun-dried tomatoes and florentine fettuccine turn everyday vegetables into a satisfying accompaniment to grilled poultry or fish.
Makes 6 servings
|6||sun-dried tomatoes (not packed in oil)|
|3||ounces uncooked spinach florentine fettuccine or spinach fettuccine|
|1||tablespoon olive oil|
|1/4||cup chopped onion|
|1/4||cup sliced red bell pepper|
|1||clove garlic, minced|
|1/2||cup sliced mushrooms|
|1/2||cup coarsely chopped fresh spinach|
|1/4||teaspoon ground nutmeg|
|1/8||teaspoon black pepper|
- Place sun-dried tomatoes in small bowl; pour boiling water over tomatoes to cover. Let stand 10 to 15 minutes or until tomatoes are tender. Drain tomatoes; discard liquid. Cut tomatoes into strips.
- Cook pasta according to package directions, omitting salt. Drain.
- Heat oil in large nonstick skillet over medium heat until hot. Add onion, bell pepper and garlic; cook and stir 3 minutes or until vegetables are crisp-tender. Add mushrooms and spinach; cook and stir 1 minute. Add sun-dried tomatoes, pasta, salt, nutmeg and black pepper; cook and stir 1 to 2 minutes or until heated through. Garnish as desired.
|Serving Size:||1/6 of total recipe|
|Saturated Fat||<1 g|
|Total Fat||3 g|
|Calories from Fat||30 %|
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