Thursday, September 5, 2013

Creamy Fettuccine with Broiled Tomatoes

Mediterranean_Creamy-Fettuccine-with-Broiled-Tomatoes5-1 copy
Creamy Fettuccine with Broiled Tomatoes

  • 3 pints cherry tomatoes
  • 6 cloves garlic, coarsely chopped
  • 12 oz uncooked fettuccine
  • 2 tablespoons olive oil
  • 4 cups baby spinach
  • 6 oz cream cheese
  • ½ teaspoon crushed red pepper
  • ½ cup chopped pitted kalamata olives (optional)
  • ¾ teaspoon salt
  • ¼ cup torn fresh basil
1.     Preheat broiler. Broil tomatoes and garlic on a foil-lined rimmed baking sheet 4 minutes.
2.     Cook pasta according to package directions. Drain, reserving ⅓ cup pasta water.

3.     Heat oil in a large skillet; sauté spinach 1 minute. Add reserved pasta water, cheese, and red pepper; cook until cheese melts. Add tomato mixture, pasta, olives, and salt; toss with basil before serving.

Nutrition Information
Calories: 412 Fat: 18.5g Saturated fat: 6.8g Carbohydrates: 52g Sodium: 596mg Dietary Fiber: 4.1g Protein: 11.5g Cholesterol: 31mg