Spanakopita Pasta
Phyllo Croutons
Ingredients
- 1 (16-oz) pkg fettuccine
- 1 onion, chopped
- 4 cloves garlic, minced
- ½ tsp crushed red pepper
- 2 Tbsp olive oil
- 2 (10-oz) pkg baby spinach
- 1 tsp dried oregano
- ½ tsp salt
- 1½ cups heavy cream
- ½ cup freshly shredded Parmesan cheese
Instructions
- Cook pasta according to package directions; drain and keep warm.
- Meanwhile, cook onion, garlic, and red pepper in hot oil in a large skillet over medium heat 5 minutes, stirring often.
- Gradually add spinach, stirring until wilted. Stir in oregano and salt. Add cream; bring to a boil, reduce heat, and simmer 8 minutes or until slightly thickened. Gradually stir in cheese until melted. Toss with hot cooked pasta.
- Top with Phyllo Croutons recipe before serving.
Side Dish Ingredients
- ½ (1.9-oz) pkg phyllo shells
Side Dish Instructions
- Preheat oven to 350°F. Arrange phyllo shells on a parchment paper-lined baking sheet. Bake 3 to 5 minutes or until browned and crisp. Coarsely chop.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
585
|
20
|
605
|
| Fat (g) | 29 | 1 | 30 |
| Sat. Fat (g) | 16 | 0 | 16 |
| Protein (g) | 0 | 0 | 0 |
| Carb (g) | 64 | 2 | 66 |
| Fiber (g) | 5 | 0 | 5 |
| Sodium (mg) | 397 | 14 | 411 |
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
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