Guest guest Posted April 15, 2000 Report Share Posted April 15, 2000 NOTE: This recipe calls for quite a bit of light cream. If it is expensive where you live (as it is where I live), substitute half & half. Then, to make the sauce the consistency you like, either use tomato paste (the BEST!) or dissolve arrowroot in some water or a little half & half and add to the sauce; however, don't add it straight to the sauce or you'll get disgusting translucent globules in your sauce!! Happy cooking! ~Emmy~ From " Linda's Kitchen " -- Linda McCartney Spinach Fettucine with Creamy Tomatoes and Basil ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Serving size: 6 to 8. 2 16-ounce cans crushed tomatoes, with juice 4 tablespoons oil 6 cloves garlic, finely sliced Large bunch of fresh basil, roughly chopped Salt and pepper 2 & 1/2 cups light cream 1 pound spinach fettucine 1 cup grated cheddar cheese 1) Mix the tomatoes with the oil, garlic and basil, and season to taste with salt and pepper. 2) Heat the mixture over low heat so the flavors blend together, then add the light cream and stir until smoothly blended. 3) Leave to warm through over the lowest possible heat! 4) Cook the spinach fettucine according to package directions, and drain thoroughly. 5) Toss with the suace. 6) Add the grated cheddar, and toss again. ____ Get Your Private, Free Email at http://www.hotmail.com Quote Link to comment Share on other sites More sharing options...
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