Spinach, Pea And Bacon Fettuccine Recipe

Name: Spinach, Pea And Bacon Fettuccine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 13 oz fettuccine; 2 tsp olive oil; 3 slices bacon, chopped; 1 can (12 oz) evaporated milk; 2 tsp cornstarch; 3/4 cup frozen peas; 5 oz spinach, chopped; 2 None zucchini, grated; 3 None green onions, thinly sliced; None None Shaved Parmesan cheese, to serve

Servings: persons

13 oz fettuccine
2 tsp olive oil
3 slices bacon, chopped
1 can (12 oz) evaporated milk
2 tsp cornstarch
3/4 cup frozen peas
5 oz spinach, chopped
2 None zucchini, grated
3 None green onions, thinly sliced
None None Shaved Parmesan cheese, to serve

1
Cook pasta in a large saucepan of boiling, salted water according to package directions. Drain well. Return to pan.
2
Meanwhile, heat oil in a large skillet on high heat. Cook bacon for 4-5 mins, until crisp.
3
Combine a little milk and cornstarch in a small bowl, stirring until smooth. Whisk into skillet. Add remaining milk. Bring to a boil, stirring. Reduce heat to low and simmer for 4-5 mins.
4
Stir in peas and spinach. Cook for 1-2 mins, until spinach has wilted. Stir in zucchini and green onions and season to taste. Add to pasta, tossing well on low heat for 1 min. Sprinkle with Parmesan cheese.

297

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 13 oz fettuccine, 2 tsp olive oil, 3 slices bacon, chopped, 1 can (12 oz) evaporated milk, and more.

Yes, Spinach, Pea And Bacon Fettuccine falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach, Pea And Bacon Fettuccine

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