I’m mediterranean, so my love for rice and pasta is something that’s unbreakable and quite frankly ever lasting. I made peace with that and I’m not really trying to change it. I’ll just work around it. So I wanted to share with you my green green pasta that I made when experimenting one day after a long workout. I opened up my fridge and the last thing I wanted was a little ramequin of almonds and an apple slice. I wanted something filling yet healthy. Here’s the recipe to my number one pasta dish!
Fresh Spinach Fettuccine Pasta
1 whole garlic clove
Salt and pepper to taste
1/4 lb of chopped skinless boneless chicken breast (Sautéed with any seasoning you like, I just salt and peppered them)
1 cup of chopped fresh dill and chopped fresh parsley
1 whole bunch of spinach (you can even use kale but I like spinach a little better)
1/4 cup of heavy whipping cream (you can use, cashew milk, almond milk , or coconut milk as healthier lighter subs)
Crumbled fresh Feta , amount to your liking
Boil your pasta, if it’s fresh this will take you between 4 and 6 minutes. As it boils grab your blender or food processor and blend your spinach, garlic, salt , pepper, chopped herbs, and cream together with 2 tablespoons of olive oil. That’s all you have to do for the sauce.
Move it to your pan where you can heat it up slowly as you wait for your pasta to finish boiling. Add one egg yolk (you can separate the yolk from the egg whites by simply holding it in your hands over your sink and letting them detach). This makes your sauce creamier. Be careful not to have this on high heat, just a bare simmer fire.
Scoop your pasta into your pan, combining it with the sauce and gently folding it in . Serve with crumbled feta cheese on top and the sautéed chicken. This is hearty yet healthy but as I always say, keep your portions extra small!
Note: See perfect pairing red wine of my choice !