Broccoli Spinach Fettuccine

posted by 11 months ago


1 (10 oz.) package frozen chopped spinach

2 cups chopped broccoli

8 oz. gluten free fettuccine

4 Tbs. butter

3 Tbs. olive oil

4 cloves garlic, minced

Coarse salt & fresh ground black pepper, as desired

1 cup sour cream

2/3 cup grated Parmesan cheese


Cook gluten free pasta according to package directions until al dente. Defrost frozen spinach and squeeze out excess liquid. Add the pasta to boiling water and cook until al dente, 10 to 12 minutes, or according to package directions. In a large skillet, warm the butter in the oil over medium heat until butter is melted. Add the garlic and sauté until lightly browned. Increase the heat to medium-high and add the spinach, broccoli, salt and pepper. Cook, stirring, until the vegetables are heated through (about 5 minutes). Stir in the sour cream and remove from the heat. Drain the pasta and add it and the Parmesan cheese to the skillet; toss and serve.

tags:  broccoli spinach fettuccine, pasta, fettuccine, vegetarian, italian
Learn More

Subscribe For Newsletter

Frequently Asked Questions