Spinach Tomato and Pine Nut Fettuccine
Bright, fresh, and delightfully simple, Spinach Tomato and Pine Nut Fettuccine is a quick pasta dish that’s bursting with Mediterranean flavors. Tender fettuccine is tossed in a light olive oil and garlic sauce, complemented by juicy cherry tomatoes, wilted baby spinach, and the delightful crunch of toasted pine nuts. A hint of crushed red pepper flakes adds gentle heat, while freshly grated Parmesan and fragrant basil complete this wholesome, vegetarian meal. Ready in just 30 minutes, this recipe is perfect for weeknight dinners yet elegant enough for entertaining. Don’t forget to garnish with extra Parmesan and pine nuts for an irresistible finishing touch.
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Recipe Information
Ingredients
- 12 ounces fettuccine pasta
- 3 tablespoons olive oil
- 4 cloves garlic cloves, minced
- 2 cups cherry tomatoes, halved
- 4 cups baby spinach leaves
- 1 cup pine nuts
- 0.5 teaspoons crushed red pepper flakes
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 cup grated Parmesan cheese
- 0.25 cup fresh basil, chopped
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine according to the package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the fettuccine and set aside.
While the pasta cooks, heat a large skillet over medium heat. Add the pine nuts and toast them, stirring frequently, for 2-3 minutes until golden and fragrant. Remove the pine nuts from the skillet and set aside.
In the same skillet, add the olive oil and minced garlic. Sauté for 1-2 minutes until fragrant, making sure not to burn the garlic.
Add the halved cherry tomatoes to the skillet and cook for 3-4 minutes until they start to soften and release their juices.
Stir in the baby spinach leaves and cook for an additional 2-3 minutes until they wilt.
Return the cooked fettuccine to the skillet with the vegetables. Toss to combine, adding a splash of the reserved pasta cooking water if needed to loosen the sauce.
Stir in the toasted pine nuts, crushed red pepper flakes, salt, and black pepper. Mix well to coat the pasta evenly.
Remove the skillet from heat and sprinkle the grated Parmesan cheese and chopped basil on top.
Serve the Spinach Tomato and Pine Nut Fettuccine immediately, garnished with additional Parmesan cheese and a few extra pine nuts if desired.
Nutrition Facts
Calories |
2766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.3 g | 197% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 53.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 1947 mg | 85% | |
| Total Carbohydrate | 287.1 g | 104% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 25.1 g | ||
| Protein | 84.2 g | 168% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 784 mg | 60% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2138 mg | 45% | |
*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.
