Spinach & tomato fettucini is the summer side you need to bring to your next picnic or pot-luck! The perfect balance of veggie and pasta, it adds colour and flavour to any spread.
I like pasta; it’s quick to make, stores for really long in the pantry, can be bought inexpensively on sale, and is super versatile. I also like vegetables (well, I am a dietitian after all!) for their flavour, colour and of course nutritional benefits.
Using pre-washed and cut (just rip leaves into smaller pieces if needed) or frozen (defrost and drain) spinach for this dish is my favorite tip for cutting down on prep time; making it easy enough for a weekday dinner! Plus you’ll have lunch leftovers 🙂
Add a quick protein on the side (canned salmon, hard-boiled eggs, and canned beans are some of my favorite pantry staples), and you’ve got the total package of a balanced meal!
Veggie-packed pasta makes a delicious, filling and nutrient rich dish. Perfect for a pot-luck or picnic!
- 1 package fettucini raw
- 1 lb spinach fresh or frozen
- 1 pint cherry tomatoes halved lengthwise
- 2 eggs
- 1 cup milk of choice
- 2 tbsp flour
- 1/2 tbsp salt
- 2 tbsp garlic powder
Preheat oven to 350 F
Cook fettucini according to package directions and drain
In a large bowl, combine eggs, milk, flour, salt and garlic
Mix in spinach and tomatoes
Add fettucine and mix well
Pour mixture into 9x13 baking dish
Bake covered for 45 minutes
If using frozen spinach, make sure it's defrosted and drained
*optional: add 8 oz shredded cheese to milk mixture