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 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 fettuccine and carrots until heated through. Sprinkle with cheese; season to taste with salt and pepper.
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.