Fettuccine de Grão-de-bico

Fettuccine de Grão-de-bico is a delightful Brazilian keto pasta made from chickpea flour, offering a unique twist on traditional fettuccine. This dish is not only low in carbs but also packed with protein and fiber, making it a healthy choice for pasta lovers.

Ingredients

• Chickpea flour - 150 grams
• Egg - 1 large
• Olive oil - 1 tablespoon
• Water - 50 ml
• Salt - 1/2 teaspoon
• Garlic - 2 cloves, minced
• Cherry tomatoes - 200 grams, halved
• Spinach - 100 grams, fresh
• Parmesan cheese - 30 grams, grated
• Black pepper - to taste

Steps

1. In a mixing bowl, combine the chickpea flour and salt. Create a well in the center and add the egg, olive oil, and water.
2. Mix until a dough forms. Knead the dough for about 5 minutes until smooth. Wrap in plastic wrap and let it rest for 10 minutes.
3. While the dough rests, heat a pan over medium heat and add a teaspoon of olive oil. Sauté the minced garlic until fragrant, then add the halved cherry tomatoes and cook for 5 minutes.
4. Add the fresh spinach to the pan and cook until wilted, about 2-3 minutes. Season with black pepper and set aside.
5. Roll out the rested dough on a floured surface to about 2-3 mm thickness. Cut into fettuccine strips.
6. Bring a pot of salted water to a boil and cook the fettuccine for about 3-4 minutes until al dente. Drain and toss with the sautéed vegetables.
7. Serve hot, garnished with grated Parmesan cheese.

Nutrition

• Calories: 350
• Protein: 20 g
• Carbs: 28 g
• Fiber: 8 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 186 mg
• Total Fat: 15 g
• Saturated Fat: 3 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• Rich in protein, which helps in muscle building and repair.
• High in fiber, promoting digestive health and keeping you feeling full.

Tags