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A few nights ago I was in the mood for pasta. I found a recipe in one of my favorite cook books: Reader’s Digest Low-Calorie Cookbook (page 139) Tagliatelle with Green Sauce.
The recipe intrigued me so I gave it a try. This was my first time making this type of pasta, and I must say, I love it! I will be making this recipe again. It was also a big hit with my mom. Enjoy!
Note: I did add a few things to the original recipe. This is the original recipe with my additions.
Tagliatelle with Green Sauce
10 oz baby spinach
3 oz watercress (remove thick stems)
1 cup frozen peas
1 pound fresh tagliatelle
3 tsp corn starch
1 cup no fat sour cream
4 tbsp dry flaked parsley
1 tbsp basil
A few stalks of green onion minced
A small amount of minced chives
¼ cup water
A few shakes of red pepper flakes
A few shakes of garlic powder
Rinse the first two ingredients and place in a pot with only the water that remains on the leaves. Cover and cook on medium heat until the vegetables wilt (3-5 minutes). Add the peas and cook through. Drain the greens and save the liquid for later. Bring a large pot of water to boil and cook the pasta in it according to package directions (about 8 minutes or until desired tenderness is reached). Drain, set aside covered. In the pot where the vegetables had been cooking blend the sour cream and corn starch into a paste. Add the ¼ cup water. Add the basil, parsley, salt, pepper, garlic powder, and red pepper flakes. Stir on medium heat until bubbles start to form. Then add the greens, including the green onion and chives (as well as the spinach watercress mixture). Heat the sauce through. Drizzle all of the sauce over the pasta. Mix well.
I severed this with baked bbq chicken and it was lovely, with garlic bread on the side, and herb dip and vegetables for a few added vitamins.
Below is an image of the dinner (my dad’s plate). J