Mother’s Day Mascarpone Fettucini.

We made this dinner the other night and were so impressed with how simple it was that I wanted to make it again for you and with mom. This is the first time I have been with my mom on Mother’s Day since 2002! It is not in the low fat or calorie category, which is not what I am going for these days, but it is just too good not to share. I know I said the blog would be going in a new, healthy direction, but some habits (namely those of saturated fat consumption) die a little hard! However, the dish is chock full of garden veggies, so we can cover up a little bit of the fat with that.

Also, I know I owe you all a garden update and I hope to get that out sometime this month, though it might become an April/May post this time around. You can keep up with growth photos over on FB if you have not already in the mean time.

Marscapone Fettucini. (Serves 4-6)

Ingredients

1 lb dry fettucini pasta

1 T coconut oil

8 oz shiitake mushrooms (crimini can be subbed if you cannot find shiitake), diced

2-4 cloves of garlic, minced

kosher salt and fresh cracked black pepper to taste

1 small/medium zucchini, diced

1/2 lb large shrimp, roughly chopped (or left whole if they are bite sized)

8 oz mascarpone cheese

2-3 large handfuls of fresh spinach, roughly chopped

1/8 C fresh basil, chiffonade

kosher salt and fresh cracked black pepper to taste

Process

Bring a large stock pot of salted water to a boil. Cook fettucini to package directions.

While pasta cooks heat coconut oil in a large skillet over medium heat. Add mushrooms and garlic and sauté for about 3-5 minutes until mushrooms start to soften. Salt and pepper. Add zucchini and shrimp and sauté. After 3 minutes, flip shrimp and add spinach to the pan. After about three minutes toss all ingredients together, checking shrimp for doneness.

When pasta is to your desired doneness, strain and return to pan or large serving bowl. Add mascarpone cheese and toss to melt. Add cooked vegetables, shrimp and basil and toss. Season with salt and pepper if desired. Serve with your favorite crusty bread!

Enjoy!

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4 Comments

Filed under Pasta, Seafood

4 responses to “Mother’s Day Mascarpone Fettucini.

  1. Glad to see you online with all that’s going on. This sounds like a lovely meal. Interesting to see you used coconut oil and mascarpone together!

    • Thank you Sara!

      With regards to the coconut oil, I should mention that I use Spectrum coconut oil because it does not taste or smell like coconut oil at all. I find the stuff that does takes away from the flavor of the dish which is what I assume you were referring to!! I strongly recommend everyone using coconut oil give it a try for stuff they want to control that flavor contribution in.

      :)

  2. chindeep3141

    Oh yeah. Totally making this :)

  3. Oh that looks just fantastic! I cannot wait to make it. Glad to see you posting!

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