Spinach Fettuccine w/Sundried Tomato Sauce
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    Default Spinach Fettuccine w/Sundried Tomato Sauce







    Spinach Fettuccine With Sun-Dried Tomato Sauce












    Preparation and cooking: 12 minutes


    • 12 ounces dry spinach fettuccine

    • 1/2 cup oil-packed sun-dried tomatoes, drained, plus 1 tablespoon oil from jar

    • 3/4 cup water

    • 2 cloves garlic, minced

    • 2 teaspoons minced fresh ginger

    • 2 tablespoons balsamic vinegar

    • 1/2 teaspoon crushed red pepper ?akes

    • 1/4 teaspoon salt

     






    In a large pot of rapidly boiling water, cook fettuccine 9 to 11 minutes or until just tender. Drain, transfer to a large bowl, and set aside. Meanwhile, combine remaining ingredients in a blender, and puree until smooth. Transfer mixture to a medium-size saucepan, and set over medium heat. Simmer 5 minutes or until hot. (You may skip this step and pour uncooked sauce over hot pasta.) Pour sauce over fettuccine, and toss to combine. Serves 4.





    Per serving: Calories 417 (15% from fat), Fat 7 g (1 g saturated), Protein 13 g, Carbohydrate 76 g, Fiber 7 g, Cholesterol 0 mg, Iron 3 mg, Sodium 336 mg, Calcium 90 mg


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