Lent - Fettucine Florentine

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Fettucine Florentine

 

1 lb fettucine

1 lb fresh spinich, washed and stemmed

3 roma(plum) tomatoes, chopped

6 cloves garlic, sliced thin

salt and pepper

olive oil (2 Tbs is good, more is better)

 

Cook the fettucine. About 2 minutes before the pasta is done, heat the

olive oil in a large skillet. Add the sliced garlic, saute for about 20

seconds, just until the garlic starts to become golden. Add the spinich and

cook for about 2 minutes, just until the spinich becomes limp, but still

bright green. Add the tomatoes, salt pepper, and the fettucine. Toss to

incorporate everything and serve immediately. Drizzling a little olive oil

on

top is nice.