Fettuccine with Seared Tomatoes, Spinach and Goat Cheese
Fettuccine with Seared Tomatoes, Spinach and Goat Cheese might be a good recipe to expand your main course recipe box. This recipe serves 4 and costs $2.23 per serving. One serving contains 435 calories, 16g of protein, and 19g of fat. Many people made this recipe, and 343 would say it hit the spot. If you have grape tomatoes, canned tomatoes, garlic cloves, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 25 minutes. It is brought to you by Nutritious Eats. Overall, this recipe earns an excellent spoonacular score of 91%. Similar recipes include Fettuccine with Seared Tomatoes, Spinach, and Burrata, Fettuccine with Seared Tomatoes, Spinach and Burrata, and 15-Minute Fettuccine with Spinach and Goat Cheese.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
4 cups baby spinach (if using regular spinach give it a rough chop)
1 (14.5 oz) can unsalted diced tomatoes, undrained
3 Tablespoons extra virgin olive oil
8 ounces uncooked fettuccini
4 garlic cloves, thinly sliced
4 ounces goat cheese
3/4 cup halved grape tomatoes
1/4 teaspoon red pepper flakes
3/4 teaspoon salt
Equipment:
frying pan
food processor
bowl
Cooking instruction summary:
Cook pasta according to package directions; reserve ~1/4 cup of pasta water; drain the rest.While pasta cooks, heat a large skillet over medium-high heat. Coat with cooking spray, arrange tomatoes, cut side down and cook about 2 minutes or until seared. Stir tomatoes, cook additional 30 seconds. Remove from pan; set aside. Reduce heat to low, add oil to pan. Add red pepper flakes, garlic and cook 2 minutes, stirring occasionally. Place canned tomatoes in a mini food processor; blend until almost smooth. Add pureed tomatoes and salt to oil mixture; cook 8 minutes, stirring occasionally. Remove skillet from heat. Add spinach and cooked pasta and 1-2 tablespoons of reserved pasta water. Toss well until spinach wilts slightly. Arrange 1 1/3 cups pasta mixture in each bowl. Divide the seared grape tomatoes evenly among the servings. Dollop about 1 Tablespoons of goat cheese over each serving. Serve with chopped basil if desired.
Step by step:
1. Cook pasta according to package directions; reserve ~1/4 cup of pasta water; drain the rest.While pasta cooks, heat a large skillet over medium-high heat. Coat with cooking spray, arrange tomatoes, cut side down and cook about 2 minutes or until seared. Stir tomatoes, cook additional 30 seconds.
2. Remove from pan; set aside. Reduce heat to low, add oil to pan.
3. Add red pepper flakes, garlic and cook 2 minutes, stirring occasionally.
4. Place canned tomatoes in a mini food processor; blend until almost smooth.
5. Add pureed tomatoes and salt to oil mixture; cook 8 minutes, stirring occasionally.
6. Remove skillet from heat.
7. Add spinach and cooked pasta and 1-2 tablespoons of reserved pasta water. Toss well until spinach wilts slightly. Arrange 1 1/3 cups pasta mixture in each bowl. Divide the seared grape tomatoes evenly among the servings. Dollop about 1 Tablespoons of goat cheese over each serving.
8. Serve with chopped basil if desired.
Nutrition Information:
covered percent of daily need
