Spinach Fettuccine with Broccoli


Spinach Fettuccine with Broccoli & pecans in a garlic butter sauce.


One of the biggest satisfactions I have when trying out new cooking recipes is to realize that we can eat delightful foods, even when meat is not included in the menu.  We are not vegans or vegetarians; the hepatologist didn’t give my husband any restrictions on its consumption. Nevertheless, we have considerably reduced the amount of beef, chicken, pork or fish we used to eat regularly.  It hasn’t happened from day-to-night,  we gradually and strategically have introduced new recipes that we enjoy increasing our daily doses of veggies.

We both agree it is very encouraging to try new flavors discovering that vegans eat deliciously 🙂  I love the feeling that there is no rush or any tension in this journey.  We appreciate the advice we sometimes get from people telling us: “Stop eating this or that because it produces cancer,” “Do not include this in your diet because it is harmful.” With all our respect,  we take the recommendation but do not hook ourselves with the stress this may cause.


It is true, there is always the pressure of  “You should be doing more about it,” but if this is going to be a long-term lifestyle, we will be enjoying the ride.

Every day is an opportunity to discover what is best for us, and we will continue to integrate little but significant changes to our menu and habits, making the necessary adjustments in agreement. Fear, uncertainty or pessimism is never welcome.

Can you imagine what it takes to eradicate the diet we embraced for more than 40 years? This couple is taking their time here. My husband and I are thankful for the life God is giving us every day celebrating the privilege of walking together in faith this fascinating process.

Here is the recipe for the spinach pasta with broccoli we enjoyed this afternoon with a delicious salad as a side:


(3 portions)


1 lb. of  Organic Spinach Fettuccine. (This is the pasta I used)
1 large head of broccoli
3/4 cup of chopped almonds.
4 Tbsp. extra-virgin olive oil
4 garlic cloves peeled and crushed.
3 Tbsp. of butter (or ghee)
Salt & pepper to taste.
Shredded Parmesan cheese  (optional)




Cook the fettuccine pasta according to the instructions on the package. (Tip: I like to add a piece of onion, salt, one crushed garlic clove and one tablespoon of olive oil  to the water where I boil the pasta).

Cut the crowns away from the large stems of the broccoli. Break the crown up into small bite-sized florets. Rinse the broccoli florets thoroughly.  Steam the broccoli. (Learn how to steam broccoli perfectly every time)

Heat oil in a large pan over medium heat. Saute the almonds and the crushed garlic cloves for  3 – 4  minutes stirring with a wood spoon. (Do not let the almonds to get toasted).

Add the steamed broccoli to the pan and stir in until you get a uniform mix.  Remove from heat and season to taste.

Drain fettuccine; add butter, salt, and pepper. Toss.

Top the pasta with the broccoli mixture. Toss again.

Serve in bowls and sprinkle with Parmesan cheese…….. Enjoy!


*As an Amazon Associate I earn from qualifying purchases.


Do you need a steamer basket?  Check here to see the one I use. 

My favorite Swill Pull Chop to cut  pecans manually

Check it here: Kuhn Rikon Swiss Chop




Puedes ver esta receta en Español aquí.


Spinach Fettuccine with Broccoli



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