Fettuccine Florentine

Mushrooms and garlic are seasoned slightly spicy and then tossed with sun dried tomatoes, spinach and pasta. This simple supper is terrific served with a mixed green salad and crusty bread.

This recipe comes to us from Trudy of Veggie.Num.Num.

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Serves 4

  • 8 oz fettuccine, cooked according to package instructions
  • 1 tablespoons olive oil
  • 1 fresh red chili pepper, diced
  • or
  • 1 teaspoon diced bottled red chili
  • 2 cloves garlic, diced
  • 6 large flat mushrooms, sliced
  • salt and pepper, to taste
  • 1 cup low fat evaporated milk
  • or
  • 1 cup low fat non-dairy powdered milk
  • 1 large bunch of fresh spinach, roughly chopped
  • cup parmesan cheese or nondairy parmesan, freshly grated
  • ¼ cup parsley, chopped
  • 6 sun dried tomatoes, diced

Heat olive oil in a large heavy-based pan over medium-high heat. Add the garlic and chili and cook for 3-5 minutes, or until soft and fragrant.

Add the mushrooms to the pan and cook for about 3-4 minutes, or until soft and browned. Season with salt and pepper to taste and toss well.

Reduce heat to low and add the evaporated milk. Slowly stir for about 5 minutes, or until liquid has reduced by three quarters.

Add the cooked fettuccine, spinach, parmesan, parsley and semi-dried tomatoes to the pan. Toss for 2-3 minutes, or until spinach is wilted and fettuccine is well incorporated.

Served topped with a little extra parsley and fresh cracked pepper.

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Nutrition Information

Fettuccine Florentine

Servings per Recipe: 4

Amount per Serving

Calories:  368

Calories from Fat:  81

Total Fat:  9g

Saturated Fat:  2g

Cholesterol:  53mg

Sodium:  302mg

Potassium:  872mg

Carbohydrates:  54g

Dietary Fiber:  5g

Protein:  19g

Sugars:  3g

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