Articles & Recipes
Christmas Fettuccini Pasta
Ingredients
250 grams of dried fettuccini(gluten free if required)
1 tabsp oil drained from semi- sun dried tomatoes (20 ml)
1 small coarsely chopped white onion (75 grams)
2 crushed cloves garlic (6 grams)
8 medium sliced button mushrooms (100 grams)
½ cup semi- sun dried tomatoes (100 grams)
1 bunch washed and coarsely chopped spinach (200 grams)
Optional Additions
4 small Bocconcini cheeses (120 grams)
Chopped lean ham (120 grams)
Method
·Cook fettuccini in boiling salted water until just tender.
·Drain and put aside.
·While pasta is cooking, stir-fry onion, garlic, mushrooms and semi- sun dried tomatoes in oil in a non-stick fry pan until onion is soft and golden.
·Add spinach to top and cover with a lid for 5 minutes.
·Stir spinach into stir-fry and then stir whole mixture into pasta.
·Serve hot or cold
·Serve 6 as an accompaniment salad or 6 small serves as a main with the addition of cheese and or ham.
Serves : 6
Quantity per Serve : serves
Nutrients per Serve :
KJ 1003, Calories 228, Fat(grams) 5.4, Protein(grams) 8.7
Variations
Analysis with Ham and cheese ( small main)
KJ-1279, Calories-294, Protein-16 grams, Fat 9.5 grams, Sat. Fat-3 grams
Cheeses
Bocconcini cheese is a fresh Mozzarella and as such as more moisture and less fat than Mozzarella. Allow pasta to cool before adding cheese.
There is an average of 15% fat in Bocconcini and 18% fat in Mozzarella cheese.
Increase the bulk and reduce the kilojoules
This pasta lends itself to the addition of more vegetables such as blanched broccoli flowerets, choppe