1 Review

I made this for dinner a couple of nights ago, and we enjoyed it very much.<br/><br/>I used Barilla fettucine rigate and about 250 grams of baby spinach, which was all I had. I used chili infused olive oil in place of the plain olive oil and chilli flakes. The flavour was delicious, but there could have been more "sauce" to cover the pasta. Adding lots of good parmesan and some sea salt and freshly cracked black pepper made a big difference to the taste, so don't scrimp on these.<br/><br/>I will make it again using more spinach and more sun dried tomatoes, oil etc and come back and leave a rating.

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Soobeeoz January 03, 2014
Linguine With Spinach