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Double Spinach Fettuccine

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&# 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.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 817.1
Dietary: Vegan, Vegetarian
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
  • 8 ounces Uncooked spinach fettuccine
  • 1 teaspoon Vegetable oil
  • 1 clove Garlic -- crushed
  • 3 cups shredded spinach (about 4 ounces)
  • 1 1/4 cups Thinly sliced zucchini (about 2 small)
  • 1/4 cup Unsalted sunflower seeds -- toasted
  • 2 tablespoons grated lemon peel
  • 1/2 teaspoon Salt
  • 15 ounces Garbanzo beans (15 to 16 ounce can) -- rinsed and drained
Directions
  1. 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. 2
    While the pasta cooks, heat the vegetable oil in a large 10-inch skillet over medium-high heat.
  3. 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. 4
    Add the thinly sliced zucchini and rinsed garbanzo beans to the skillet. Stir to combine with the garlic and oil.
  5. 5
    Cook the zucchini and beans for about 2 minutes, stirring occasionally, until the zucchini is tender but still retains a slight bite.
  6. 6
    Add the shredded spinach to the skillet. Toss gently with the other vegetables until the spinach begins to wilt, about 1 minute.
  7. 7
    Stir in the cooked fettuccine, grated lemon peel, and salt. Toss everything together until well combined and heated through.
  8. 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
Read it online: https://www.chefs-mate.com/recipe/double-spinach-fettuccine-7-points/