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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook pasta in boing water until al dente. | 2. Drain and set aside. | 3. Meanwhile prepare sauce. | 4. Wash spinach and remove stems (the worst part of doing this recipe. I've tried using frozen instead but it isn't as good). | 5. In a large saucepan(or in the microwave), cook the spinach in water until wilted, approximately 4 minutes. | 6. Drain, squeeze out moister, and chop finely. | 7. Add garlic to spinach. | 8. Set aside. | 9. [I always use a couple of cloves.]. | 10. Heat oil in a large skillet (I use a wok). | 11. If you use DeCecco fetuccine, which takes about 6-7 minutes to cook, you can put the pasta in the water immediately before starting the nuts. | 12. The pasta and the spinach end up being done at about the same time. | 13. Add the nuts and saute until light brown. | 14. Reduce heat, add spinach mixture and cook 3 minutes. | 15. Add the pasta and pepper to the spinach mixture, tossing. | 16. Add the cheese, toss and serve. | 17. Recipe can be dressed up with the addition of sauteed chicken, scallops, and/or shrimp. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fettuccine pasta	1/2			12.6083	0.0	2.805	0.0708
spinach	1	lb		99.7904	17.6901	9.979	1.3608
garlic	1/2	tablespoon	chopped	6.3325	1.405	0.2703	0.0213
olive oil	1/3	cup		636.48	0.0	0.0	72.0
pine nut	1/3	cup		302.85	5.886	6.1605	30.7665
black pepper				-	-	-	-
parmesan cheese	1/3	cup	grated	98.6667	10.6667	10.6667	1.3333

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.