When
I spent the CL
Deal for Joe and Son’s Olive Oil, I bought a package of Pasta Mama’s tomato basil fettuccine pasta. It is made by a small company in Richland, WA
that says it only uses fresh ingredients.
Since it isn’t as processed as normal boxed pastas, it only required
cooking for a few minutes. I’ve only
ever made boxed pasta – this one tasted much more flavorful and fresh.
Tomato Basil Fettuccini
Ingredients:
- 1-12 oz package Tomato Basil Fettuccine
- 2 cups baby spinach
- 3 cloves garlic
- 1 cup tomato basil pasta sauce
- 1 T olive oil
- 1 t red pepper
- 1 t black pepper
- Dash of salt
- Romano parmesan cheese, to taste
Directions:
1. Put a large pot of water on the
stovetop with a dash of salt to get it boiling.
2. While the water heats up, peel
and chop the garlic into small pieces. Drizzle
olive oil on a pan and sauté spinach with the garlic. Season with red &
black pepper.
3. When the water is boiling, put
the pasta in. If it is fresh dried like
mine, let it return to a boil and only cook it 2½ minutes. If it is boxed, follow the box instructions.
4.
Drain the pasta and return to the large pot.
5.
Add the spinach and pasta sauce to the pan and toss to coat the pasta.
6.
Serve and top with romano parmesan cheese.