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fettuccine with spinach and sun-dried tomatoes by terry

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  • fettuccine with spinach and sun-dried tomatoes by terry

    Fettuccine with Spinach and Sun-dried Tomatoes

    1 clove garlic
    1 10 oz. bag spinach
    2 oz. drained, oil-packed sun-dried tomatoes (1/2 cup)
    1 12 oz. package fettuccine
    1/3 c pine nuts
    1/3 c olive oil
    1/2 t salt
    1/2 c coarsely grated parmesan cheese,

    Thinly slice garlic. Coarsely slice spinach leaves. Cut sun-dried tomatoes into bite-sized strips.

    Prepare fettuccine as label directs. Meanwhile, in 12-inch skilet over medium heat, toast pine nuts. Remove pine nuts; set aside.

    In same skillet over medium heat, in hot oil, cook garlic until browned; remove garlic. Stir in spinach, sun-dried tomatoes, and salt; over medium high heat, cook until spinach wilts, stirring.

    Drain fettuccine; toss with spinach mixture and 1/4 c parmesan cheese; then spinkle with pine nuts and remaining parmesan cheese. Makes 8 accompaniment servings. About 315 calories per serving.