Edamame Fettucine, with Spinach and Tomato
Ingredients
1 package
edamame fettuccine
1 package
raw spinach
1 container
grape tomatoes
2 cloves
garlic clove, minced
2 tablespoons
olive oil
1 tablespoon
dried basil
1/4 cup
Parmesan cheese, grated
Directions
- Boil 4-6 cups of water in a medium-large pot.
- Add pasta, cook 8-10 minutes, check frequently for desired tenderness.
- As pasta is cooking, heat a large skillet on low-medium.
- Add oil, garlic and basil, let simmer.
- Once pasta is cooked, drain into colander, except for 1/4 cup of starchy water.
- Run cool water over pasta to stop cooking.
- Add starchy water to skillet, increase heat to medium.
- Add tomatoes, cook 2-3 minutes.
- Add pasta, spinach and cheese.
- Mix until evenly distributed and spinach slightly wilts.
- Turn off heat, add any additional desired spices.
Nutrition Information
| Sodium | 184 mg |
| Protein | 39 g |
| Fiber | 23 g |
| Carbs | 2.4 g |
| Calories | 397 |