Spring Fettuccine with Pine Nuts and Fresh Greens
This delightful dish combines the earthy flavors of fresh spinach and ripe Roma tomatoes with the rich nuttiness of pine nuts, creating a vibrant and satisfying meal. It's a cherished recipe that my sister and I have perfected over the years, celebrating the beauty of seasonal ingredients. Ideal for a light lunch or dinner, this fettuccine is versatile – feel free to experiment with different leafy greens like arugula, chard, or collards. The subtle seasoning allows the fresh produce to shine, while a sprinkle of parmesan cheese adds a creamy finish. Perfect for warm spring and summer days, this dish is a testament to the joys of cooking with fresh produce.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
fettuccine
9 ounces (cooked according to package instructions)
olive oil
2 tablespoons (for sautéing)
pine nuts
1/3 cup (lightly toasted)
garlic
1 1/2 teaspoons (minced (or 3 cloves fresh))
fresh spinach
1 (9 ounces) bag (washed and ready to use)
Roma tomatoes
6 (chopped)
parmesan cheese
1/3 cup (grated)
kosher salt
to taste (for seasoning)
fresh cracked pepper
to taste (for seasoning)
Instructions
1
Begin by cooking the fettuccine according to the package instructions. Once cooked, drain and set aside, reserving a bit of the pasta water.
2
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and pine nuts, sautéing for 1-2 minutes until the pine nuts are lightly browned and fragrant.
3
Stir in the fresh spinach and cook until wilted, which should take about 2-3 minutes.
4
Add the chopped Roma tomatoes to the skillet, cooking for an additional 2-3 minutes until they are warmed through and juicy.
5
Combine the cooked fettuccine with the spinach and tomato mixture, tossing gently to incorporate. If needed, add a splash of the reserved pasta water to help create a cohesive sauce.
6
Finish by sprinkling with grated parmesan cheese, and season with kosher salt and freshly cracked pepper to taste. Serve immediately, enjoying every vibrant bite.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main dish in this recipe?
The dish is Spring Fettuccine with Pine Nuts and Fresh Greens, a vibrant meal combining pasta with earthy spinach, Roma tomatoes, and nutty pine nuts.
What type of pasta should I use?
You should use 9 ounces of fettuccine, cooked according to the package instructions.
Can I substitute the spinach with other greens?
Yes, you can experiment with other leafy greens such as arugula, chard, or collards.
How many Roma tomatoes are needed?
The recipe requires 6 Roma tomatoes, which should be chopped before adding to the skillet.
What kind of nuts are featured in this recipe?
The recipe features 1/3 cup of pine nuts, which are lightly toasted to provide a rich nuttiness.
Is this recipe suitable for vegetarians?
Yes, this is a vegetarian-friendly pasta dish.
How much garlic is required?
You need 1 1/2 teaspoons of minced garlic, which is approximately equivalent to 3 fresh cloves.
What type of oil is best for sautéing the ingredients?
The recipe calls for 2 tablespoons of olive oil for sautéing the garlic and pine nuts.
How long should I sauté the pine nuts and garlic?
Sauté them for 1-2 minutes until the pine nuts are lightly browned and fragrant.
How long does it take to wilt the spinach?
The fresh spinach should take about 2-3 minutes to wilt in the skillet.
Should I save any of the pasta water?
Yes, reserve a bit of the pasta water after draining to help create a cohesive sauce when tossing the ingredients.
What type of cheese is added at the end?
Finish the dish by sprinkling 1/3 cup of grated parmesan cheese over the top.
What season is this dish ideal for?
This fettuccine is perfect for warm spring and summer days as it celebrates seasonal produce.
How are the Roma tomatoes prepared?
The 6 Roma tomatoes should be chopped and cooked for 2-3 minutes until they are warmed through and juicy.
What are the recommended seasonings?
The dish is seasoned with kosher salt and freshly cracked pepper to taste.
How many ingredients are in this recipe?
There are a total of 9 ingredients including the pasta, produce, oil, nuts, cheese, and seasonings.
What is the texture of the finished sauce?
By adding a splash of reserved pasta water, the mixture of spinach, tomatoes, and oil creates a cohesive, light sauce.
Is this a heavy or light meal?
It is considered a light meal, ideal for a lunch or a seasonal dinner.
Can I use fresh garlic cloves?
Yes, 3 fresh cloves of garlic can be used instead of 1 1/2 teaspoons of minced garlic.
How do I ensure the pine nuts don't burn?
Keep a close eye on them while sautéing over medium heat; they only need 1-2 minutes to brown.
What kind of spinach should I buy?
A 9-ounce bag of fresh spinach that is washed and ready to use is recommended.
Is this recipe healthy?
Yes, it is tagged as a healthy recipe due to the fresh vegetables and heart-healthy fats from olive oil and pine nuts.
What is the origin of this recipe?
The recipe is a cherished dish perfected over the years by the creator and their sister.
When should I serve the Spring Fettuccine?
It should be served immediately after tossing and seasoning to enjoy every vibrant bite.
Does the recipe include nutritional information?
The current data does not specify calories, fat, or other macronutrients.
Is the pasta water essential?
While not strictly mandatory, it is highly recommended to help the ingredients incorporate into a cohesive sauce.
Can I use arugula instead of spinach?
Yes, arugula is a great alternative for those who prefer a peppery flavor profile.
What are the primary tags for this recipe?
Tags include pasta, vegetarian, light meal, spring recipes, summer recipes, and healthy.
How much olive oil is used?
The recipe uses 2 tablespoons of olive oil.
What is the main goal of the seasoning in this dish?
The subtle seasoning of salt and pepper allows the flavors of the fresh produce to shine without being overpowered.