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BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  spinach fettuccine pasta
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spinach fettuccine pasta   This thread currently has 579 views. Print Print Thread
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Rodney
Monday, April 2, 2007, 1:22am Report to Moderator Report to Moderator

Rh+ GT3
Sun Beh Nim
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Posts: 3,552
Gender: Male
Location: Central Oregon
Age: 56
I googled up this one and tweeked it to what I had on hand.
fresh spinach (one bunch)
small portabela mushrooms
feta cheese 3/4 cup
olive oil instead of butter. several tablespoons by the time I was done
some on the shrooms, in the pasta water and on the pasta after it was drained
seasoning tyme rosemarry, curry, sea salt

this turned out very good and will be making this dish again with more comliant pasta.



INGREDIENTS
1 (16 ounce) package spinach fettuccine pasta
1 teaspoon butter  I used olive oil
3 cups mushrooms
1 (10 ounce) package frozen chopped spinach  I used a bunch of fresh
1 (15 ounce) container ricotta cheese  I used Feta
1 lemon, juiced
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large saucepan over medium heat, melt butter. Stir in mushrooms and cook until tender. Stir in spinach and cook until thawed and tender. Remove from heat and stir in ricotta cheese; mix well.
To the spinach mixture add the lemon juice; pour over cooked pasta. Mix well and serve.
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eh
Monday, April 2, 2007, 1:33am Report to Moderator Report to Moderator

Sam Dan
Posts: 752
Ta Rod,
That would be a lovely filling too for little baked canneloni (arranged on a base of tomato sauce and topped with melting mozzarelli cheese).
eh


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Lola
Monday, April 2, 2007, 4:54am Report to Moderator Report to Moderator

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the spinach fettuccine pasta, was it spelt, or other type grain based?


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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Rodney
Monday, April 2, 2007, 12:38pm Report to Moderator Report to Moderator

Rh+ GT3
Sun Beh Nim
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Lola
This time it was a grain base {some the  DW had}  but I am going to use spelt next time and see how it goes. I can't say I have seen spinich spelt pasta? I will have to look more closely when I go to the HFS.

Yes that is a good Idea eh I was thinking something like that as well, the fresh spinish looks so good I need to use it more.
Rodney
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Lisalea
Monday, April 2, 2007, 12:47pm Report to Moderator Report to Moderator

Ee Dan
Posts: 1,812
Gender: Female
Location: Canada
Quoted from Rodney
I googled up this one and tweeked it to what I had on hand.
fresh spinach (one bunch)
small portabela mushrooms
feta cheese 3/4 cup
olive oil instead of butter. several tablespoons by the time I was done
some on the shrooms, in the pasta water and on the pasta after it was drained
seasoning tyme rosemarry, curry, sea salt

this turned out very good and will be making this dish again with more comliant pasta.



INGREDIENTS
1 (16 ounce) package spinach fettuccine pasta
1 teaspoon butter  I used olive oil
3 cups mushrooms
1 (10 ounce) package frozen chopped spinach  I used a bunch of fresh
1 (15 ounce) container ricotta cheese  I used Feta
1 lemon, juiced
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large saucepan over medium heat, melt butter. Stir in mushrooms and cook until tender. Stir in spinach and cook until thawed and tender. Remove from heat and stir in ricotta cheese; mix well.
To the spinach mixture add the lemon juice; pour over cooked pasta. Mix well and serve.




That's a great idea Rodney !!!
I usually make it withOUT the mushrooms and use rice pasta instead and it's quite good actually !!
Next time though the mushrooms r going in  
Thanks for sharing  


The older I get, the more wide-eyed I become.  
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Alia Vo
Tuesday, April 3, 2007, 2:28am Report to Moderator Report to Moderator

Kyosha Nim
Posts: 3,640
Gender: Female
Location: Minneapolis, Minnesota
Age: 43
Thank you for sharing your recipe.

One could probably substitute spaghetti squash threads in lieu of the 'pasta' if they wanted to have a grain free version.

Alia


Alia A. Vo
A Positive Secretor
Minneapolis, Minnesota
BTD Lifestyle Since 1999
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funkymuse
Tuesday, April 3, 2007, 4:02am Report to Moderator Report to Moderator
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Gosh... my taste buds are jumping!
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BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  spinach fettuccine pasta

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