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Sunday, November 29, 2009

Fettucine with Wine and Spinach

We liked the tea-smoked salmon so much that we decided to make it again. Des didn’t believe how easy it was to make this fish, so today he witnessed the cooking! If you missed the last post, check the recipe here.
To go with the salmon I thought I would use some spinach from the CSA, yummmm. It’s been ages we haven’t had pasta… yummmmm… I mixed spinach and whole wheat pastas for a color effect.

Fettucine with Wine and Spinach
4 servings

12 oz  uncooked fettuccine
2  tablespoons  butter
2  garlic cloves, minced
3/4  cup  wine
1  cup  grated Parmesan cheese
Sea salt to taste
Freshly ground black pepper
1 large bunch of spinach, steamed and drained
Basil leaves, julienned (optional)

Cook pasta according to package instructions, reserving 1/2 cup pasta water.
Melt butter in a large nonstick skillet over medium-high heat. Add garlic and sauté until fragrant, about 1 minute. Be careful not to burn the garlic.
Add wine and spinach and cook until heated through. Don’t overcook. Add the Parmesan cheese, stirring until smooth. Add basil, salt, and pepper. Stir in pasta and combine, tossing until heated. If mixture is too dry, add the reserved pasta water. Serve immediately.

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