Fettuccini with Spinach and Tomatoes

fettuccini-con-espinacas-y-jitomate-2-iloveimg-converted

Spinach is rich in folic acid, vitamins A and C, and minerals, including calcium, iron, potassium and magnesium. This vitamin and mineral content helps prevent anemia, while improving circulation.

Ingredients

  • 4 tomatoes, seeded and cut in cubes
  • 1 TBSP balsamic vinegar
  • 1 tsp rosemary (chopped)
  • 2 tsp Nutrioli®
  • 1 leek (sliced)
  • 4 cloves garlic (diced)
  • 1 tsp crushed red pepper
  • 3 cups baby spinach
  • 14 oz. fettuccini, cooked al dente
  • ¼ cup grated parmesan cheese
  • 5 oz. goat cheese (sliced)
  • Salt and pepper
    Valor nutritivo por porción

  • 322 kcal
  • 7g Fats
  • 81g Proteins
  • 47g Carbohydrates

Directions

  1. Combine tomatoes with vinegar and rosemary in a bowl. Let marinate for a few minutes. Heat Nutrioli® and sauté garlic and leeks until lightly browned. Add tomato mixture and spinach. Season with salt, pepper and crushed pepper.
  2. Cook pasta until al dente and serve with sauce, grated parmesan cheese and sliced goat cheese.


Comments

comments

We invite you to read these delicious recipes

Potato Skins with Spinach

Appetizers

Cauliflower Muffins

Appetizers

Scrambled Egg Whites with Spinach

Breakfasts

Ground Turkey Stuffed Mushrooms

Chicken and Poultry

Infused Oils

Christmas

Pork Loin with Rosemary

Beef


Plan 21 ask our nutriotionist
IMPORTANT NOTICE

Ragasa Industrias, S.A. de C.V. and its affiliated companies (Mexico) does not promote nor perform the direct sales of new or used vehicles online or via email, print or social media, so it prevents the community on the misuse of our Company names and registered Trademarks that are being used to engage in this activities. view more

x