Creamy Tomato and Spinach Fettuccine
shared by Jennifer
Creamy Tomato and Spinach Fettuccine
shared by Jennifer in Pasta & Vegetarian
Details:
-
PT15M
- Prep Time: 15 Minutes PT15M
- Cook Time: 15 Minutes PT30M
- Total Time: 30 Minutes
- Difficulty: Novice
- Serves: 4 people
- Cuisine: American
Start your water boiling for the fettuccine. Once the water boils, cook the fettuccine to al dente (slightly chewy).While the water boils, heat 2-3 tablesp
Ingredients:
- 200-250g Fettuccine (about half a regular sized box)
- 1-1/2 cups fresh cherry tomatoes, halved
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1-1/2 teaspoons dried red pepper flakes
- 2 tablespoons sun-dried tomatoes packed in oil
- Salt and pepper
- 1/2 cup cream (18%)
- 1 teaspoon concentrated tomato paste
- 1/4 cup Parmesan cheese, grated
- 1-1/2 cups fresh spinach
- 10 basil leaves
Directions:
- Start your water boiling for the fettuccine. Once the water boils, cook the fettuccine to al dente (slightly chewy).
- While the water boils, heat 2-3 tablespoons of olive oil in a large skillet (big enough that you can add your pasta to mix later). Add your tomatoes. Sauté for about three minutes, then add the garlic and red pepper flakes. Stir to ensure that the garlic doesn't burn. Allow the tomatoes to soften and cook for a good 5 minutes. Add in the sun-dried tomatoes and the cream. Cook another 3-5 minutes stirring every so often. Add tomato paste and mix well so that it disperses throughout the sauce. Finally, stir in the Parmesan cheese, basil, and spinach at the last minute. The spinach should be just wilting as the pasta finishes cooking.
- Use tongs to move the pasta from the water to the skillet with the sauce. (Don't be afraid to let a little bit of water come along for the ride). Stir well to coat the pasta with sauce. Serve with more grated Parmesan on top.