Tuesday, October 21, 2008

Fettucine With Creamy Spinach, Pinenuts and Sultanas

This is a recipe that Noel and I had at one of our favourite pasta restaurants and have tried to recreate it from scratch at home. We think we have done a good job with it!! .
Fettucine With Creamy Spinach, Pinenuts and Sultanas
Serves 6
7 points per serve
250g fettucine (or pasta of your choice)
200g baby spinach leaves
60g pinenuts, toasted
80g sultanas
1 onion, diced
1 cup light (fat reduced) cream
1/2 cup water
1 tbs chicken stock powder
salt and pepper to taste
fresh basil to serve
Cook pasta as per directions on packet - do not overcook. Drain and set aside.
To toast pinenuts you can either fry in a pan sprayed with cooking spray or place on an oven tray and place under the grill. Be careful they burn easily.

Spray a large non-stick pan with cooking spray and cook onions until soft. Add pinenuts and sultanas stirring for 2-3 minutes. Combine water and stock together and add to pan along with the cream, season with salt and pepper to taste. Stir well.

Add pasta and baby spinach leaves stirring through until heated through.

Serve immediately, garnish with shredded fresh basil.

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