Fettuccine With Broccoli & Spinach

This elegant pasta dish features fresh broccoli and spinach in a velvety sauce made from reduced carrot broth and butter. The natural sweetness of the carrots balances the earthy greens, creating a light and satisfying meal. It is a quick weeknight dinner option that highlights seasonal vegetables.

Cooking Method: Boiling, Steaming

Cuisine: Italian

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 450

Dietary: Vegetarian

Description

This elegant pasta dish features fresh broccoli and spinach in a velvety sauce made from reduced carrot broth and butter. The natural sweetness of the carrots balances the earthy greens, creating a light and satisfying meal. It is a quick weeknight dinner option that highlights seasonal vegetables.

Ingredients

1 Bunch Spinach, stemmed
1 Head Broccoli, cut into florets, stems peeled and cubed
4 Medium Young carrots
1/2 Cup Dry white wine
1/2 Cup Vegetable broth
1 Medium Onion, chopped
2 Cloves Garlic, chopped
1 Pinch Tarragon
4 Tablespoons Butter
12 Ounces Fettuccine pasta

Directions

1
Steam the spinach until just bright green and wilted.
2
Transfer spinach to a bowl to cool slightly, then squeeze out excess liquid and chop into bite-sized pieces.
3
Arrange the chopped spinach in mounds on the edge of a serving platter.
4
Steam the broccoli florets until bright green and still crunchy, then place them on the platter alongside the spinach.
5
Dice 2 of the carrots and place them in a small saucepan with the white wine, broth, onion, garlic, and tarragon.
6
Bring the mixture to a boil, cover, and cook until the carrots are tender.
7
Uncover and continue boiling until the liquid reduces to about 2 tablespoons.
8
Remove from heat and mash the carrots with their liquid using a fork or blend until smooth.
9
Once the carrot mixture cools to just warm, whisk in the butter until emulsified and set aside.
10
Bring a large pot of salted water to a boil.
11
Add the peeled and cubed broccoli stems and the fettuccine pasta to the boiling water.
12
Cook for about 3 minutes, or until the pasta is al dente and stems are tender.
13
Meanwhile, finely grate the remaining 2 carrots.
14
Drain the pasta and broccoli stems well.
15
Place the hot pasta and stems in the center of the platter, surrounded by the spinach and broccoli florets.
16
Spoon the carrot-butter sauce over the pasta and vegetables.
17
Sprinkle the grated raw carrot over the top and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 450kcal

% Daily Value *
Total Fat 18g28%
Saturated Fat 11g56%
Cholesterol 45mg15%
Sodium 350mg15%
Total Carbohydrate 60g20%
Dietary Fiber 6g24%
Sugars 8g
Protein 12g24%

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

Note

For a vegan version, substitute the butter with a high-quality olive oil or vegan butter.

The sauce can be prepared ahead of time. If it firms up in the fridge, gently reheat and whisk with a splash of water or broth to restore creaminess.

Fresh tarragon is preferred, but dried tarragon can be used in half the amount if fresh is unavailable.

Ensure the broccoli florets are not overcooked; they should retain a crisp-tender texture to contrast with the soft pasta.

This dish pairs well with a simple green salad or crusty bread to soak up the sauce.

Keywords: fettuccine, broccoli, spinach, carrot sauce, italian pasta, vegetarian, healthy dinner, quick meal, spring vegetables, butter sauce, garlic, white wine, tarragon, pasta side, family dinner

Read it online: https://www.chefs-mate.com/recipe/fettuccine-with-broccoli-spinach/