Gluten-Free Spinach Fettuccine Primavera w/avocado yogurt dressing
By valeriemorini on April 28, 2013
Last night at about 6:35, when the first of the Sunday night couch club arrived at the front door, I realized that I had spent zero time planning for dinner. So, in the spirit of throwing something together, and honoring the Sunday Night Dinner tradition, I grabbed a few staple ingredients and got creative with the rest.
Step 1: chicken breasts from the organic butcher went on the George Foreman.
Step 2: I threw vegetables in a pan to simmer with coconut oil, and put a pot of water on for the awesome new gluten free spinach fettuccine that I have been dying to try. It’s made by a company called RP and is carried in most Whole Foods – even if you’re not gluten free, I highly recommend this brand.
My dad used to make a spinach fettuccine when I was little that he would toss with sour cream, salt, pepper, and parmesan. I absolutely LOVED it, but now that I avoid gluten rich pastas and sour cream I’ve really been missing it. Since I finally got my paws on some gluten free spinach fettuccine, the goal was to recreate the sour cream with a little twist.
I’ve done a good bit of experimenting with greek yogurt so I was pretty sure that this would turn out, at least reasonably well.
Once the pasta was done I mixed in the avocado + yogurt sauce with salt, pepper, and the sautéd vegetables together and topped it with the grilled chicken.
Judge rules: It was amazing. I realize that I’m a tad partial since A) I made it, and B) I love the combination of the spinach flavor of the pasta and tartness of the greek yogurt, but I had 3 other impartial
victims judges that loved it as well. I also gave one review +5 bonus points since it came from a McDonalds drive through VIP.
I should also disclose that I had grand plans for my favorite roasted (broiled) brussel sprouts with olive oil, lemon, salt + pepper. I even chopped them up beautifully during the vegetable chopping phase of the night.
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