High Protein Fettuccine Pasta with Tomato Sauce
Elevate your pasta night with this hearty yet wholesome High Protein Fettuccine Pasta with Tomato Sauce, a recipe designed to nourish and delight. Featuring high-protein fettuccine, this dish is perfect for those aiming to boost their protein intake without compromising on taste. The vibrant tomato sauce is a flavorful blend of crushed tomatoes, aromatic garlic, and herbs like oregano and basil, accented by a sprinkle of red pepper flakes for just the right touch of heat. Baby spinach adds a nutritious pop of greenery, while grated Parmesan cheese and fresh basil provide the perfect finishing touches. Quick and easy to prepare, this satisfying meal is ideal for busy weeknights or dinner with friends. Versatile and packed with fresh ingredients, it's the ultimate choice for a protein-rich meal that’s both healthy and comforting.
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Recipe Information
Ingredients
- 300 g High-protein fettuccine pasta
- 2 tablespoons Olive oil
- 1 medium, finely chopped Onion
- 3 minced Garlic cloves
- 400 g, crushed Tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Red pepper flakes
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 100 g Baby spinach
- 50 g, grated Parmesan cheese
- 10 g, for garnish Fresh basil leaves
Instructions
Bring a large pot of salted water to a boil. Cook the high-protein fettuccine pasta according to package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.
Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent.
Add the minced garlic to the skillet and sauté for an additional 1 minute, ensuring it does not burn.
Stir in the crushed tomatoes and tomato paste. Mix well to combine.
Add the dried oregano, dried basil, red pepper flakes, salt, and black pepper to the skillet. Stir to incorporate all the flavors and bring the sauce to a simmer.
Reduce the heat to low and let the sauce cook for about 15 minutes, stirring occasionally. If the sauce becomes too thick, add some of the reserved pasta water to reach your desired consistency.
Add the baby spinach to the skillet and stir until it wilts into the sauce, about 2 minutes.
Add the cooked fettuccine to the skillet and toss it with the sauce until well coated. If necessary, add more of the reserved pasta water to loosen the sauce.
Serve the pasta hot, topped with grated Parmesan cheese and fresh basil leaves for garnish.
Nutrition Facts
Calories |
1723 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.4 g | 72% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 2830 mg | 123% | |
| Total Carbohydrate | 198.5 g | 72% | |
| Dietary Fiber | 33.4 g | 119% | |
| Total Sugars | 27.8 g | ||
| Protein | 101.6 g | 203% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 743 mg | 57% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 2064 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
