Low Fat Fettuccini with Creamy Spinach Sauce

Serves Two






Ingredients:

• Cooking Oil Spray
  
• 500g Fettuccini
  
• Spring Onion Stalks, thinly sliced
  
• 1 Clove Garlic, crushed
  
• 250g Fresh Baby Spinach Leaves
  
• 1 ½ cups of Skim Milk
  
• 2 Chicken Stock Cubes
  
• 1 Tbs Corn Flour
  
• ½ Cup Water
  

Method:

1. Cook the fettuccini as per directed on the pack, while you begin making the sauce.
   
2. Spray some oil in a large frypan and add the white part of the spring onion and the garlic. Cook until the onion and garlic are soft and fragrant.
   
3. Add the spinach leaves, mix well
   
4. Add the milk and crumble in the stock. Mix it well.
   
5. Bring it to the boil and then reduce it to a soft simmer.
   
6. Stir the corn flour in the water and add it to the sauce. Mix it though well.
   
7. By this stage the pasta should be cooked so drain it well and then return it to it's saucepan.
   
8. Once the sauce has thickened, add some salt and pepper to taste and mix well.
   
9. Put the pasta back on a low flame and pour the sauce over the pasta.
   
10. Add the remaining spring onion.
    
11. If it's too dry add some more skim milk.
    
12. Serve hot with a sprinkling of Parmesan cheese.
    

TIP: You can also add mushrooms or any other vegetable you like to this dish during stage 3. Chicken pieces go well too and they should be added during stage one.

Angie K - caring for your health and well being
info@grocersonthego.com.au