Print Topic - Archive

BTD Forums  /  Cook Right 4 Your Type  /  spinach fettuccine pasta
Posted by: Rodney, Monday, April 2, 2007, 1:22am
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.
Posted by: eh, Monday, April 2, 2007, 1:33am; Reply: 1
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
Posted by: Lola, Monday, April 2, 2007, 4:54am; Reply: 2
the spinach fettuccine pasta, was it spelt, or other type grain based?
Posted by: Rodney, Monday, April 2, 2007, 12:38pm; Reply: 3
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
Posted by: Lisalea, Monday, April 2, 2007, 12:47pm; Reply: 4
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  ;D
Posted by: Alia Vo, Tuesday, April 3, 2007, 2:28am; Reply: 5
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
Posted by: 1323 (Guest), Tuesday, April 3, 2007, 4:02am; Reply: 6
Gosh... my taste buds are jumping!
Print page generated: Tuesday, July 29, 2014, 12:50pm