Meatless Meal
Creamy Fettuccine with Roasted Red Peppers
Roasted Fennel and Onion
Ingredients
- 1 (16-oz) pkg whole wheat fettuccine
- 4 cloves garlic, minced
- 1 (10-oz) pkg organic baby spinach
- 2 Tbsp olive oil
- 1 (8-oz) block cream cheese
- ½ tsp crushed red pepper
- 1 (12-oz) jar organic roasted red peppers, drained and sliced
- ¾ tsp salt
- ⅓ cup thinly sliced fresh basil
Instructions
- Cook pasta according to package directions. Drain, reserving ⅓ cup pasta water.
- Cook garlic and spinach, in batches, in hot oil in a large skillet 5 minutes or until spinach is wilted.
- Add reserved pasta water, cream cheese, and red pepper; cook until cream cheese is melted, stirring constantly. Add pasta, roasted peppers, and salt; toss. Sprinkle with basil before serving.
Side Dish Ingredients
- 2 fennel bulbs, trimmed and sliced
- 1 large red onion, halved and sliced
- ¼ cup olive oil
- ½ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Preheat oven to 450°F. Toss together all ingredients on a greased rimmed baking sheet; spread in a single layer. Bake 15 to 20 minutes or until tender, turning once.
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
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