Spinach and Mushroom Fettucine with Artichoke Hearts

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* Exported from MasterCook *

 

Spinach and Mushroom Fettuccine

 

Recipe By :Coles Home Library: Make It Tonight Pasta

Serving Size : 6 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon olive oil -- to 1.5-tbs

1 large red Spanish onion -- (300g) chopped

4 cloves garlic -- crushed

3 small fresh red chillies -- chopped

8 ounces button mushrooms -- sliced

14 1/2 ounces canned tomatoes

1/2 cup tomato paste

2 teaspoons sugar

1 cup dry white wine

8 ounces artichoke hearts in oil -- drained, chopped

1/3 cup seeded black olives -- sliced

1/4 cup fresh basil leaves -- shredded

1 bunch Spinach -- shredded

1/3 cup finely grated parmesan cheese

1 pound fettuccine pasta

 

Heat oil in pan, add onion, garlic, chillies and mushrooms, cook, stirring,

until onion is soft. Stir in undrained crushed tomatoes, paste, sugar, wine,

artichokes, olives and basil, simmer, covered, for about 20 minutes or until

thickened slightly. Add spinach, simmer, uncovered, until spinach is wilted.

Stir in cheese.

 

Add pasta to large pan of boiling water, boil, uncovered, until just tender;

drain. Toss hot spinach and mushroom mixture with pasta.

 

Spinach and mushroom mixture can be made a day ahead.

Storage: Covered, in refrigerator.

Freeze: Not suitable.

Microwave: Pasta suitable.

 

Source:

" adapted from Australian Women's Weekly Hot and Spicy cookbook "

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Per Serving (excluding unknown items): 448 Calories; 8g Fat (16.8% calories from

fat); 16g Protein; 73g Carbohydrate; 6g Dietary Fiber; 3mg Cholesterol; 558mg

Sodium. Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1

Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 4288 0 4888 0 0 0 0 0 901409 4282 0 0 1034 3274

 

 

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