Spinach and Mushroom Fettuccine |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is from The Autralian Woman's Weekly. Spinach and mushroom mixture can be made a day ahead covered, in refrigerator Ingredients:
1 tablespoon olive oil |
1 large red spanish onion, chopped |
4 garlic cloves, crushed |
3 small fresh red chilies, chopped |
8 ounces button mushrooms, sliced |
16 ounces tomatoes |
1/2 cup tomato paste |
2 teaspoons sugar |
1 cup dry white wine |
1 (10 ounce) jar artichoke hearts packed in oil, drained, chopped |
1/3 cup seeded black olives, sliced |
1/4 cup fresh basil leaf, shredded |
1 lb spinach, shredded |
1/3 cup finely grated parmesan cheese |
500 g fettuccine pasta |
Directions:
1. Heat oil in pan, add onion, garlic, chillies and mushrooms, cook, stirring, until onion is soft.
2. Stir in undrained crushed tomatoes, paste, sugar, wine, artichokes, olives and basil, simmer, covered, for about 20 minutes or until thickened slightly.
3. Add spinach, simmer, uncovered, until spinach is wilted.
4. Stir in cheese.
5. Add pasta to large pan of boiling water, boil, uncovered, until just tender; drain. Toss hot spinach and mushroom mixture with pasta.
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