Fettuccine with Carrots

My husband chose this recipe from "Land O Lakes Occasionally Vegetarian."  He loves vegetables and would probably be entirely happy as a vegetarian.  I used spring spinach from my garden shelves filled with lettuce and spinach boxes (keeps ‘em away from the rabbits), and homemade fettuccine.  I did use pine nuts, but if they are expensive where you live, use any nuts you like – I think cashews or peanuts would be good. 

Delicious and easy!  I will make this again and again, I suspect.

Fettuccine with Carrots

  8        Ounces  Fettuccine -- dried uncooked (or 9 ounces fresh)

  2        Tablespoons  Olive Oil

  2        Cups  Carrots -- 4 large

     ¼    Cup  Olive Oil

     ¼    Cup  Pine Nuts

     ½    Cup  Golden Raisins

  2        Cups  Fresh Spinach

     ½    Teaspoon  Red Pepper Flakes

            Romano Cheese -- freshly shredded

Cut carrots into long flat strips with a vegetable peeler lengthwise.

Cook fettuccine; rinse with hot water, drain.  Set aside.

In Dutch oven, heat 2 tablespoons oil, add carrots and cook over medium high heat, stirring constantly, until carrots are crisply tender (5-7 minutes).  Remove from pan and set aside.

In same pan, heat 1/4 cup olive oil, add pine nuts and brown, stirring constantly 3-4 minutes  .Add golden raisins, continue to cook until raisins plump slightly.  Remove from heat, add spinach and red pepper flake and stir 1-2 minutes until spinach wilts.  Stir in fettuccini and carrots until heated through.  Sprinkle with cheese; season to taste with salt and pepper.

4 Servings

Per Serving: 534 Calories; 26g Fat (42.3% calories from fat); 11g Protein; 68g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 44mg Sodium.  Exchanges: 3 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1 Fruit; 4 1/2 Fat.