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Ingredients
- 1 bn spinach, stemmed, well washed
- 1 bn broccoli, cut into florets, the stems peeled and cubed
- 4 sm To md-sized young carrots
- 1/2 c. Dry white wine
- 1/2 c. Broth
- 1 x Onion, minced
- 2 x Garlic cloves, minced Healthy pinch tarragon
- 4 Tbsp. Butter, cut into 6 to 8 pcs
- 12 ounce Delicate fettuccine preferably fresh
Directions
- Steam spinach till just bright green. Let cold. Squeeze out liquid and chop into bite-sized pcs, then arrange in mounds on the edge of a serving plate. Steam broccoli florets till bright green and still crunchy, remove from steamer and place on platter alongside spinach. Dice 2 of the carrots and place in a small saucepan with the wine, broth, onion or possibly shallots, garlic and tarragon. Bring to a boil, cover, and cook till carrots are tender. Uncover and boil till liquid is reduced to about 2 Tbsp.: Remove from heat. Mash carrots with their liquid, using a fork or possibly food processor. When the mix cools to just hot, whisk in the butter. Set aside. Bring a large pot of water to a boil. Add in broccoli stems and pasta. It should take about 3 min for both the pasta and broccoli to be cooked to perfection. (Judge doneness by the pasta - it's better to have the broccoli underdone than the pasta overdone.) Meanwhile, finely grate remaining carrots. When pasta and broccoli are al dente, drain and serve, surrounded by the spinach mounds and broccoli florets. Spoon carrot-butter over pasta and vegetables, and sprinkle grated carrot over the top. Serve immediately.
- Serves 4 to 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 253g | |
| Recipe makes 4 servings | |
| Calories 186 | |
| Calories from Fat 107 | 58% |
| Total Fat 12.2g | 15% |
| Saturated Fat 7.41g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 261mg | 11% |
| Potassium 725mg | 21% |
| Total Carbs 11.94g | 3% |
| Dietary Fiber 4.2g | 14% |
| Sugars 3.14g | 2% |
| Protein 5.2g | 8% |
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