Spinach Fettuccine

Tonight the chef made a pizza, using a thin crust and sauce from the grocery store, and piled high with tomatoes from our garden, sliced mushrooms, pepperoni and cheese. It was great, and there are a couple of slices left over for lunch tomorrow. The chef also made a delicious salad, so we’re full of veggie goodness.

This recipe might help us use a few more of the tomatoes from the garden. It’s adapted from Low-Fat Express: Great Taste in 30 Minutes, by Jean Paré, part of the Company’s Coming series. If we don’t have spinach fettuccine, I’m sure any other type of pasta could be substituted.

Spinach Fettuccine

  • 6 oz Spinach fettuccine
  • 1 cup diced tomatoes (with juice)
  • 1/2 cup chicken broth
  • 1/4 tsp garlic powder
  • 1/4 tsp dried basil
  • 1/4 cup low fat cream cheese, cut up
  • 1 tbsp chopped fresh parsley
  • dash of ground black pepper
  1. Cook fettuccine according to package directions.
  2. Drain fettuccine and return to the same pot. Cover to keep warm.
  3. Meanwhile, combine tomato, broth, garlic and basil in medium saucepan.
  4. Bring to a boil, and pour over fettuccine.
  5. Add cheese, parsley and pepper.
  6. Toss and serve immediately.

Makes 3 servings.

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