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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 4 |
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Nancy offered her cheese, Alyssa suggested the red peppers, and Christy thought the spinach seemed like a good idea. It all came together deliciously! Ingredients:
1 pound dry fettuccine pasta |
1/4 cup olive oil |
1 red bell pepper, diced |
2 cups baby spinach leaves |
1/2 cup shredded white cheddar cheese |
freshly ground black pepper to taste |
Directions:
1. Bring a large pot of lightly salted water to a boil over high heat. Add the fettuccine pasta, and cook until al dente, 10 to 12 minutes; drain.
2. Toss pasta with olive oil, red bell pepper, baby spinach, and white Cheddar. Season with black pepper. Good hot or cold.
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