Make Monday the day that starts off your week by packing it with essential vitamins and minerals from this simple dish.
Ingredients
I prefer to cook with organic where ever possible or Non-GMO, choose what you feel suits your lifestyle best.
This dish can be meatless as the one I created, or you can add grilled chicken on top or shrimp or even grilled tofu.
1 package of fresh fettuccini
3-4 heaping tablespoons of butter
1 large onion chopped
4 cloves of fresh garlic chopped or pressed in the garlic press
1 package of sundried tomatoes chopped
1 can of sliced black olives washed and drained
1 can of artichokes, chopped lengthwise
1 container of sliced brown mushrooms or cremini
1 bag of spinach
1 small container of grape tomatoes, cut in half
1 and a half cup of white wine (dry is preferred)
3 tablespoons of fresh lemon juice
1 cup of parmesan cheese (I prefer to go to the local cheese store and get a piece of parmigiano reggiano and grate it myself) grate extra to sprinkle on individual bowls of pasta
Chili flakes for topping
Directions
Fill a large pot with water, salt the water and bring to a boil.
In a large saucepan melt the butter over medium heat, add garlic and onions, stir and cook until tender.
Add in the mushrooms, cook until softened then add the sundried tomatoes, artichokes, black olives & grape tomatoes, cook for approximately 4-5 minutes.
Add 1 more tablespoon of butter and the white wine and lemon juice, cook for 3 minutes so that the wine reduces to about half, then put heat to low and wait to add the pasta.
Add the pasta to the boiling water, cook until ready, then drain.
Add the pasta and the spinach to the sauce pan, stir so that all the pasta is covered by the sauce and veggies, once the spinach has wilted, remove pan from heat. Sprinkle with cheese before serving.
Serve pasta in bowl and top with more of the fresh parmesan cheese and chili flakes if you can handle the heat!
Buon Appetito!
留言