Fettucine with Spinach, Red Peppers, and Smoked Choose
Submitted by: Stacy McPherson
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Servings: 4 to 6
Jill made this easy pasta for Stacy and Tom's family one Christmas eve, and the red and green theme was struck. This 'Xmas Pasta' is a worknight meal hungry kids will (mostly) like.
In the final step, the cheese may need encouragement to melt; keep the sauce warm and work fast.
1/4 cup olive oil
4 garlic cloves, minced
1 red bell pepper, but into 2-inch-long strips
1 pound bunch fresh spinach (or substitute 1 10-ounce package frozen)
Generous amount of black pepper
1 pound fresh fettuccine (substitute dried OK)
1 cup grated smoked Gouda cheese
Bring large stockpot of water to a boil.
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and cook 1 minute. Stir in the red pepper and saute until tender yet crisp, about 7 miinutes.
Pile on the spinach, and cover the pan. Cook until wilted, about 3 minutes. Season with salt and pepper. Keep sauce warm over very low heat.
Cook the pasta until al dente. Remove 1/4 cup pasta water and stir it into the sauce. Adjust for consistency. Drain pasta and add to sauce, toss to coat. Mix in cheese and serve immediately.
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