Double Spinach Fettuccine

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Servings: 4 Difficulty: Intermediate
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A vibrant, plant-based pasta dish packed with greens and garbanzo beans for a hearty meal.
Double Spinach Fettuccine ( 7 Points recipe image

This Double Spinach Fettuccine is a quick, nutritious, and satisfying vegan main course that brings fresh garden flavors to your table. The dish combines vibrant green spinach fettuccine with tender, thinly sliced zucchini and protein-rich garbanzo beans for a complete meal. Aromatics like crushed garlic and fresh lemon peel brighten the earthy tones of the vegetables, while toasted unsalted sunflower seeds add a delightful crunch and nutty depth. It’s an excellent choice for busy weeknights when you need something healthy yet comforting. With simple ingredients and minimal prep time, this recipe delivers a balanced texture and robust flavor profile that appeals to both vegetarians and omnivores alike. Serve it warm as a standalone entrée or alongside a simple green salad.

Double Spinach Fettuccine ( 7 Points recipe image
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Double Spinach Fettuccine

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 817.1

Description

This Double Spinach Fettuccine is a quick, nutritious, and satisfying vegan main course that brings fresh garden flavors to your table. The dish combines vibrant green spinach fettuccine with tender, thinly sliced zucchini and protein-rich garbanzo beans for a complete meal. Aromatics like crushed garlic and fresh lemon peel brighten the earthy tones of the vegetables, while toasted unsalted sunflower seeds add a delightful crunch and nutty depth. It&# 226;ÂÂs an excellent choice for busy weeknights when you need something healthy yet comforting. With simple ingredients and minimal prep time, this recipe delivers a balanced texture and robust flavor profile that appeals to both vegetarians and omnivores alike. Serve it warm as a standalone entrée or alongside a simple green salad.

Ingredients

Directions

  1. Bring a large pot of salted water to a boil. Cook the spinach fettuccine according to package directions until al dente. Drain well and set aside.
  2. While the pasta cooks, heat the vegetable oil in a large 10-inch skillet over medium-high heat.
  3. Add the crushed garlic to the skillet and sauté, stirring occasionally, until golden and fragrant, about 30 seconds. Do not let it burn.
  4. Add the thinly sliced zucchini and rinsed garbanzo beans to the skillet. Stir to combine with the garlic and oil.
  5. Cook the zucchini and beans for about 2 minutes, stirring occasionally, until the zucchini is tender but still retains a slight bite.
  6. Add the shredded spinach to the skillet. Toss gently with the other vegetables until the spinach begins to wilt, about 1 minute.
  7. Stir in the cooked fettuccine, grated lemon peel, and salt. Toss everything together until well combined and heated through.
  8. Remove from heat. Serve immediately, topping each portion with the toasted unsalted sunflower seeds for added crunch.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 817.1kcal
% Daily Value *
Total Fat 20.4g32%
Saturated Fat 2.7g14%
Cholesterol 0.0mg0%
Sodium 2771.6mg116%
Total Carbohydrate 121.2g41%
Dietary Fiber 39.1g157%
Sugars 21.7g
Protein 48.6g98%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: spinach, fettuccine, zucchini, garbanzo beans, vegan, pasta, garlic, lemon, sunflower seeds, healthy dinner, quick meal, plant-based, vegetarian, mediterranean, fiber-rich, weeknight dinner
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