Greek Florentine Fettuccine |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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You can substitute frozen spinach for the fresh spinach, but I think fresh is the best. Also if you like things a bit spicy, try adding 1/4 tsp. cayenne pepper or 1/2 tsp. crushed red pepper. Another recipe from Brenda Walsh. Ingredients:
1 medium onion, finely minced |
1 tablespoon olive oil |
3 fresh garlic cloves, minced |
2 cups canned tomatoes, diced |
2 tablespoons lemon juice |
1 cup vegetable broth |
1 teaspoon salt |
11 teaspoons basil |
1/2 teaspoon oregano |
1 teaspoon dried parsley |
1/2 teaspoon onion powder |
1/2 teaspoon garlic powder |
1 tablespoon mckay's vegan chicken seasoning (this is a vegan chicken seasoning but if you aren't vegetarian you can use regular chicken seasoning) |
5 cups fresh spinach, chopped |
1 cup black olives, sliced |
1/2 lb fettuccine, uncooked |
Directions:
1. Cook pasta in boiling salted water until tender. Drain and set aside.
2. While pasta is cooking, heat olive oil in a large skillet over medium heat. Add onion and garlic and sauté until onion is clear.
3. Add remaining ingredients except for spinach, olives and pasta. Simmer for 15-20 minutes.
4. Add fresh spinach and cook for an additional 5 minutes.
5. Stir in olives and serve over fresh, hot pasta.
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