In this recipe
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Notta Pasta Rice Fettuccine
This is our widest rice noodle, a great wheat fettuccine alternative that enhances your favorite gluten-free pasta dishes.
Notta Pasta Florentine
Spinach and garlic swirl around this creamy Notta Pasta dish.
Yield
4 servings or 8 sides
Time
5 minutes to assemble
10 minutes to cook
Total time: 15 minutes
Ingredients
1/2-16 oz box (8 oz) Notta Pasta Fettuccine
2 tablespoons olive oil
1 tablespoon minced garlic
1 cup heavy cream
2-9 oz packages fresh spinach
1 cup grated Parmesan cheese, divided
1/2 teaspoon fresh cracked pepper
Salt
2 tablespoons olive oil
1 tablespoon minced garlic
1 cup heavy cream
2-9 oz packages fresh spinach
1 cup grated Parmesan cheese, divided
1/2 teaspoon fresh cracked pepper
Salt
Directions
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| 1. | Put a large pot of salted water on to boil. |
| 2. | In a large skillet heat oil over a medium heat. Add garlic and cook until light golden. |
| 3. | Pour cream into skillet and bring to a boil. Add spinach (one bag at a time) until just wilted. Sprinkle with 1/2 cup Parmesan and pepper. Stir to combine. |
| 4. | Meanwhile boil Notta Pasta according to box directions. Reserve 1/2 cup pasta water before draining. Drain pasta and add to skillet. Toss well. |
| 5. | Salt to taste and thin sauce with pasta water, if desired. Serve immediately. Serve remaining Parmesan cheese on side |
Notta Pasta Florentine
Nutrition Facts:*
CALORIES: 590
FAT: 36g
CHOLESTEROL: 100mg
SODIUM: 450mg
CARBS: 53g
PROTEIN: 16g
*Nutrition Facts are estimates only. For questions or specific information, email facts@andreprost.com
