1 lb. of WHOLE WHEAT Fettuccine, or any whole wheat noodle you like.
1/4 C. of Walnuts
2 Cloves of Garlic
1/2 lb. of Baby Spinach
1/3 C. Extra Virgin Olive Oil (healthiest)
1/2 C. Grated Parmesan
1 Tbsp. Grated Lemon Zest
-While cooking, pulse walnuts and garlic. Add the spinach, a bit of oil, 1/4 cup Parmesan and salt and pepper to taste. Puree until leaves continue to looked crushed. Continue adding spinach leaves a few at a time with small amounts of oil to blender, using a rubber spatula to help to combine pureed mixture. Cover and puree until spinach sauce is smooth.
When smooth, poor on top of pasta noodles and put the rest of the Parmesan on top of sauce.
This recipe is way easy and way good, for taste and body! Just the way I like it:). Carbs of course need to be very watched with this meal, so I eat a Fist-Fulls worth and for the side we had Asparagus with light butter and garlic. ENJOY!