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Double Spinach Fettuccine ( 7 points)

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B2, C, E
MineralsCopper, Natrium, Chromium, Manganese, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 oz 227g Uncooked spinach fettuccine

  2. 1 teaspoon 5ml Vegetable oil

  3. 1 Garlic - crushed

  4. 3 cups 711ml Shredded spinach (about 4 ounces)

  5. 1 1/4 cups 296ml Thinly sliced zucchini (about 2 small)

  6. 1/4 cup 27g / 1oz Unsalted sunflower seeds - toasted

  7. 2 tablespoons 30ml Grated lemon peel

  8. 1/2 teaspoon 2 1/2ml Salt

  9. 15 oz 426g Garbanzo beans (15 to 16 ounce can) - rinsed and Drained

Instructions Jump to Ingredients ↑

  1. Cook fettuccine as directed on package; drain. Heat oil in 10-inch skillet over medium-high heat. Cook garlic in oil, stirring occasionally, until golden. Stir in remaining ingredients. Cook about 2 minutes, stirring occasionally, until zucchini is tender. Stir in fettuccine.

  2. Copyright:

  3. "© General Mills, Inc.

  4. Per serving: 365 Calories (kcal); 8g Total Fat; (19% calories from fat);

  5. 15g Protein; 60g Carbohydrate; 41mg Cholesterol; 619mg Sodium Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : To add protein when serving this for a meal, offer low-fat frozen yogurt or ice milk and assorted toppings for dessert.

  6. Shared by: S. May, PointsTowardSuccess

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