Fresh Tomato, Spinach, and Basil Fettuccine

Fresh Tomato, Spinach, and Basil Fettuccine



Prep Time: 10 Min

Cook Time: 20 Min

1. Bring a large pot of cold water to a boil on high heat. Season liberally with salt and cover until ready.

1. Set a large frying pan to medium heat and pour in the oil. Add the garlic and fry for 2 minutes before adding the onions. Season the onions with salt / pepper and fry 3 or 4 minutes stirring often.

1. Add the cherry tomatoes and another pinch of salt. Cook 5 minutes stirring often.

Right before beginning the next step, add the pasta to the water.

1. Add the butter to the frying vegetables and take about ½ C of the boiling pasta water and add it to the pan. Stir to combine and bubble away 2 or 3 minutes until the pasta is ready.
   

1. Add the spinach and transfer the pasta to the pan using tongs to work all the ingredients together. Add more pasta water if there is not enough sauce. Cover and simmer 3 or 4 minutes.
   

1. Remove from heat and stir in the fresh basil, parsley, grated parmesan and a drizzle of EVOO. Season with salt and pepper.

1. Serve and enjoy!

 

                     Grocery List

• 300g pkg. Olivieri Basil Fettuccine (any Fettuccine will do)
• 2 Tbsp. EVOO
• 2 cloves Garlic, crushed and minced
• ½ Yellow Onion, diced
• I C Cherry Tomatoes, halved
• 2 ½  Tbsp. Unsalted Butter
• ½ C Boiling Pasta Water +
• 2 C Fresh Spinach
• 5 Fresh Basil leaves, rolled and sliced
• 2 Tbsp. Fresh Parsley, chopped
• 3 Tbsp. grated Parmesan + garnish

Sea Salt / Black Pepper