Even the word ‘fettuccine’ sounds rich and indulgent. But this recipe is hearty, without so much fat.
This fettuccine recipe produces a flavorful meal, but its light, broth-based sauce is lower in fat and calories than the cream-based sauce traditionally used with fettuccine.
It’s also a creative way to incorporate vegetables with minimal preparation and fewer dishes to clean up. Using whole-wheat fettuccine adds 14 grams of fiber — that’s a big contribution toward the recommended daily amount of 25 grams of fiber per day (for someone eating 2,000 calories per day). The spinach in this recipe adds iron, vitamin A and K. And this is an easy dish to pull together — one pot only! In less than 30 minutes, you can have a meal prepared and on the table for a family of 6.
Ingredients
8 ounces mushrooms, sliced
1 (14-ounce) can artichoke hearts, drained and chopped
4 cloves garlic, sliced
1 medium yellow onion, minced
5 cups vegetable broth, low sodium
2 tablespoons olive oil
2 teaspoons Italian seasoning
Pepper, to taste
12 ounces whole-wheat fettuccine
4 ounces frozen cut spinach
Instructions
Place the mushrooms, artichoke hearts, garlic, onions, vegetable broth, olive oil, Italian seasoning and pepper in a large pot.
Break the fettuccine in half and add it to the pot. Push the ingredients down under the broth. Place a lid on the pot and bring it up to a rolling boil over high heat.
As soon as it reaches a boil, stir ingredients in the pot. Turn the heat down to low and simmer with lid on for 10 to 15 minutes, or when most of the liquid is absorbed. Give the pot a stir every few minutes.
After the pasta is cooked through, add the frozen spinach.
Allow the heat from the pasta to thaw the spinach. Stir the ingredients to help break up the clumps of spinach as they thaw. Serve hot.
- 8 ounces mushrooms, sliced
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 4 cloves garlic, sliced
- 1 medium yellow onion, minced
- 5 cups vegetable broth, low sodium
- 2 tablespoons olive oil
- 2 teaspoons Italian seasoning
- Pepper, to taste
- 12 ounces whole-wheat fettuccine
- 4 ounces frozen cut spinach
- Place the mushrooms, artichoke hearts, garlic, onions, vegetable broth, olive oil, Italian seasoning and pepper in a large pot. Break the fettuccine in half and add it to the pot. Push the ingredients down under the broth. Place a lid on the pot and bring it up to a rolling boil over high heat.
- As soon as it reaches a boil, stir ingredients in the pot. Turn the heat down to low and simmer with lid on for 10 to 15 minutes, or when most of the liquid is absorbed. Give the pot a stir every few minutes.
- After the pasta is cooked through, add the frozen spinach. Allow the heat from the pasta to thaw the spinach. Stir the ingredients to help break up the clumps of spinach as they thaw. Serve hot.
