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Garlic Parsley Fettuccine with Greens

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Garlic Parsley Fettuccine with Greens

 

(serves six as side dish)

 

4 Tbsp. extra virgin olive oil

 

6 oz. arugula (or) 10 oz. spinach, trimmed,

 

washed and dried

 

3?4 cup freshly grated Parmesan cheese

 

1?2 teaspoon salt

 

Pepper to taste

 

12-oz. bag Al Dente Garlic Parsley Fettuccine

 

Heat two tablespoons olive oil in a large

 

skillet over medium heat. Add greens and

 

saute until just wilted, approximately one

 

minute. Meanwhile, bring a large pot of salted

 

water to a boil. Add Garlic Parsley

 

Fettuccine and cook for three minutes.

 

Drain pasta, then add to skillet of greens.

 

Add remaining olive oil, half the Parmesan

 

cheese, salt and pepper and toss to coat.

 

Place pasta in warmed bowl, add remaining

 

Parmesan cheese and serve.

 

 

 

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