High Protein Fettuccine Pasta with Tomato Sauce
Elevate your pasta night with this High Protein Fettuccine Pasta with Tomato Sauce, a wholesome and satisfying dish that combines classic Italian flavors with a health-conscious twist. Made with high-protein fettuccine, this recipe packs a nutritional punch while delivering the comforting taste you crave. A robust, homemade tomato sauce infused with garlic, oregano, and basil comes together effortlessly, with tender baby spinach folded in for an extra nutrient boost. Finished with a sprinkle of Parmesan and fresh basil, this dish is as delightful to the eyes as it is to the palate. Perfect for busy weeknights or meal prep, this protein-packed pasta offers an easy, flavorful way to fuel your day.
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Ingredients
- 300 g High-protein fettuccine pasta
- 2 tablespoons Olive oil
- 1 medium, finely chopped Onion
- 3 minced Garlic cloves
- 400 g, crushed Tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Red pepper flakes
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 100 g Baby spinach
- 50 g, grated Parmesan cheese
- 10 g, for garnish Fresh basil leaves
Directions
Step 1
Bring a large pot of salted water to a boil. Cook the high-protein fettuccine pasta according to package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.
Step 2
Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent.
Step 3
Add the minced garlic to the skillet and sauté for an additional 1 minute, ensuring it does not burn.
Step 4
Stir in the crushed tomatoes and tomato paste. Mix well to combine.
Step 5
Add the dried oregano, dried basil, red pepper flakes, salt, and black pepper to the skillet. Stir to incorporate all the flavors and bring the sauce to a simmer.
Step 6
Reduce the heat to low and let the sauce cook for about 15 minutes, stirring occasionally. If the sauce becomes too thick, add some of the reserved pasta water to reach your desired consistency.
Step 7
Add the baby spinach to the skillet and stir until it wilts into the sauce, about 2 minutes.
Step 8
Add the cooked fettuccine to the skillet and toss it with the sauce until well coated. If necessary, add more of the reserved pasta water to loosen the sauce.
Step 9
Serve the pasta hot, topped with grated Parmesan cheese and fresh basil leaves for garnish.
Nutrition Facts
| Serving size | (1089.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1723.1 |
| Total Fat 56.4g | 0% |
| Saturated Fat 15.0g | 0% |
| Polyunsaturated Fat 3.0g | |
| Cholesterol 44.5mg | 0% |
| Sodium 2830.4mg | 0% |
| Total Carbohydrate 198.5g | 0% |
| Dietary Fiber 33.4g | 0% |
| Total Sugars 27.8g | |
| Protein 101.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 742.9mg | 0% |
| Iron 16.0mg | 0% |
| Potassium 2064.5mg | 0% |
Source of Calories