Fettucine Florentine

Fettucine pasta tossed in spinach and cheese with herbs.

Preparation Time:	11 minutes
Cooking Time:	11 minutes
Time Until Ready:	11 minutes
Serves:	4

Ingredients

8 ounces fettucine
4 tablespoons butter
1 small onion, finely chopped
1 clove garlic, crushed
4 cups shredded spinach
1/2 teaspoon red chilli flakes
1 cup heavy cream
4 tablespoons grated Parmesan cheese
1/2 teaspoon dried oregano
salt, pepper and nutmeg powder to taste
Additional grated Parmesan cheese for serving

Directions

• Cook the fettucine in a pot of boiling salted water for about 5 minutes or until al dente (tender but firm). Drain and refresh in cold water. Drain and coat with a drop or two of oil. Melt a little butter in a pan and toss the fettuccine in it briefly until well-coated. Season with salt, pepper and oregano.
• Heat rest of the butter in a pan. Add the garlic and onion and sauté briefly. Add the spinach and red chilli flakes. Cook covered on low heat for about 5 minutes or until dry and cooked.
• Add the cream, 4 tbs. cheese and nutmeg. Stir well on low heat and simmer for about 1 minute.
• Mix the fettucine in the hot sauce only at serving time. If the sauce is too thick, mix in some warm milk.
• Serve hot topped with grated parmesan cheese

Source: hamiltro

hellskitchen.bz >> RECIPES >> PASTA >> Fettucine Florentine