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Ingredients
  

  • - 8 ounces carba nada fettuccine
  • - 2 tablespoons extra-virgin olive oil
  • - 4 garlic cloves minced
  • - Zest and juice of 1 lemon
  • - 2 cups baby spinach leaves
  • - ¼ cup freshly grated parmesan cheese
  • - ¼ cup chopped fresh parsley
  • - ½ teaspoon crushed red pepper flakes optional
  • - Salt and black pepper to taste

Notes

Assorted uncooked Carba Nada pasta shapes with wheat flour and eggs
Carba Nada noodle stir-fry with grilled chicken, broccoli, and snap peas
Method :
1. Bring a large pot of salted water to a boil. Add the carba nada fettuccine and cook according to package instructions, usually about 5–6 minutes, until just al dente. Reserve ½ cup pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté gently until fragrant—about 1 minute. Take care not to burn the garlic.
3. Stir in lemon zest and juice, then add spinach. Toss and cook just until the spinach wilts.
4. Reduce heat and add the drained pasta to the skillet. Toss well to combine, adding reserved pasta water a splash at a time until the sauce lightly coats the noodles.
5. Stir in parmesan, chopped parsley, red pepper flakes, and season with salt and pepper to taste. Serve immediately, garnished with extra cheese and fresh herbs .
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