Prep 20 mins
Cook 20 mins
This pasta is good both hot and at room temperature. My daughter, now 8, asks for it frequently.
- 1⁄2 lb fettuccine pasta
- 1 lb fresh spinach
- 1⁄2 tablespoon fresh garlic, chopped
- 1⁄3 cup olive oil
- 1⁄3 cup pine nuts
- black pepper
- 1⁄3 cup parmesan cheese, grated
- Cook pasta in boing water until al dente.
- Drain and set aside.
- Meanwhile prepare sauce.
- Wash spinach and remove stems (the worst part of doing this recipe. I've tried using frozen instead but it isn't as good).
- In a large saucepan(or in the microwave), cook the spinach in water until wilted, approximately 4 minutes.
- Drain, squeeze out moister, and chop finely.
- Add garlic to spinach.
- Set aside.
- [I always use a couple of cloves.].
- Heat oil in a large skillet (I use a wok).
- If you use DeCecco fetuccine, which takes about 6-7 minutes to cook, you can put the pasta in the water immediately before starting the nuts.
- The pasta and the spinach end up being done at about the same time.
- Add the nuts and saute until light brown.
- Reduce heat, add spinach mixture and cook 3 minutes.
- Add the pasta and pepper to the spinach mixture, tossing.
- Add the cheese, toss and serve.
- Recipe can be dressed up with the addition of sauteed chicken, scallops, and/or shrimp.
We added some carrots, orange pepper and black olives and it was excellent.
I agree that this is very good, instead of the pine nuts (which I detest) - we used toasted pecans (you could also use toasted walnuts or sunflower seeds) - yummy!
very good. A great simple easy meal.