Dishes with “primavera” in their names have nothing on this lovely springtime pasta. A combination of nonfat half-and-half and cornstarch makes a convincingly creamy sauce.
Lemony Shrimp and Spinach Fettuccine
4 servings. Serve with a carrot salad.
6 ounces dried fettuccine
2 teaspoons olive oil
1 medium tomato
3/4 cup loosely packed, jarred artichoke hearts (optional)
3 or 4 scallions
1 medium clove garlic
1 pound peeled and deveined extra-large or jumbo raw shrimp (about 24 total)
1/2 cup dry white wine (may substitute chicken broth)
3/4 cup nonfat half-and-half
1 tablespoon cornstarch
3 cups baby spinach
1/4 cup freshly grated Parmigiano-Reggiano cheese (optional)
•Bring a pot of water to a boil over high heat. Add a pinch of salt and the fettuccine; cook according to the package directions (al dente). Drain, reserving 1/2 cup of the pasta cooking water. Return the pasta to the pot (off the heat); drizzle with 1 teaspoon of the oil.