Brown Rice Fettuccine with Spinach and Ginger

I had a overload of spinach in my fridge and knew that our blog was in need of something other than orange so decided to play around with some different flavours for some brown rice pasta.  I usually buy a penne type pasta but thought that the spinach would go well with a fettuccine type noodle instead.  The results was an Asian inspired version of fettuccine that was packed with greens and could easily be altered so that you could add on even more fresh veggies.


2 tablespoons of sesame oil

2 cloves of chopped garlic

1 teaspoon of fresh minced ginger

1 yellow onion chopped into small pieces

1 half of a green zucchini, peeled and chopped into cubes

2 cups of fresh spinach, chopped

2 cups cooked brown rice fettuccine **any type of pasta will work

2 tablespoons

juice of half a lime


  1. Cook pasta according to instructions.  I know that when I cook rice pasta, it is very easy to over cook it and it will turn mushy.  The pasta will be best if it cooked for about 6-8 minutes.
  2. In a large skillet, heat the oil on medium.
  3. Add in the onion, garlic, and ginger and cook for about 7-10 minutes.  Stir frequently.
  4. Add in the zucchini and cook for another 5-7 minutes
  5. Add in the fettuccine and the spinach at the same time and then if needed, another table spoon of sesame oil
  6. Stir frequently until the pasta is thoroughly mixed with the veggies and coated with the sesame oil.
  7. Add the lime juice and the sesame seeds and mix and serve immediately




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