Guest guest Posted August 5, 2009 Report Share Posted August 5, 2009 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. Quote Link to comment Share on other sites More sharing options...
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