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Foodgeek: |
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Rating: |
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Servings: |
4 |
Prep. Time: |
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Total Time: |
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Ingredients: |
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2 tbsp. pine nuts
8-3/4 oz. frozen spinach
14 oz. spinach fettuccine
1 cup parsley, chopped
2 tsp. olive oil
1 md. onion, sliced finely
1 tbsp. parmesan cheese, grated
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Directions:
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Toast pine nuts on a dry frying pan for 3-4 minutes; shaking often until golden brown. Do not allow to burn. Set aside.
Cook fettuccine according to packet directions; taking care not to overcook.
While pasta is cooking, heat oil in non-stick frying pan and add onion and garlic. Cook over a gentle heat, partly covered by a lid, so that onion sweats and softens without browning. Add spinach and stir until it thaws and is hot. Add parsley.
Drain fettuccine and serve topped with spinach. Sprinkle each serve with pine nuts and cheese.
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Parsley is a rich source of antioxidants.
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