Double spinach fettuccine

Yield: 4 Servings

Measure Ingredient
8 ounces Uncooked spinach fettuccine
1 teaspoon Vegetable oil (i use olive oil)
1 \N Clove garlic; crushed
3 cups Shredded spinach (4 ozs)
¼ cup Unsalted sunflower nuts; toasted
2 tablespoons Grated lemon peel
½ teaspoon Salt
2 smalls Zucchini; thinly sliced (1 1/4 cups)
1 can (15-16 oz) garbanzo beans; rinsed and drained

Date: Mon, 24 Jun 1996 16:12:00 EST From: Bonnie Jennings <0002013165@...> Following is a very easy and quick recipe. It is a good summertime meal, as it requires little time and NO oven and is a light meal. It is from a "Betty Crocker - Rice Pasta & Beans" cookbook.

Cook and drain fettuccine as directed on package. While fettuccine is cooking, heat oil in a 10 inch skillet over medium-high heat. Cook garlic in oil, stirring occasionally, until golden.

Stir in remaining ingredients. Cook about 2 minutes, stirring occasionally, until zucchini is tender. Stir in fettuccine. 4 Servings.


From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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