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Full Online Book HomeLearning KitchenPasta And Pastasauces - Fettuccine Spinach Fettuccine
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Pasta And Pastasauces - Fettuccine Spinach Fettuccine Post by :uronlinesource Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2073

Click below to download : Pasta And Pastasauces - Fettuccine Spinach Fettuccine (Format : PDF)

Pasta And Pastasauces - Fettuccine Spinach Fettuccine

1 pkg. 10 oz. (300 gram) frozen chopped spinach, thawed
3/4 lb. (375 g.) fettucine or linguine pasta
2 tbsp. (30 ml.) butter
1 onion chopped
1 red pepper, diced
2 cloves garlic, minced
1 1/2 tsp. (7 ml.) dried basil
3 tbsp. (45 ml.) all purpose flour
2 1/4 cups (550 ml.) Milk
1 cup (250 ml.) grated Parmesan cheese, divided
3 tbsp. (45ml.) tomato paste
3/4 tsp. (3ml.) salt
1/4 tsp. (1 ml.) ground nutmeg
Pinch cayenne pepper.


Place thawed spinach in a strainer. Remove water by firmly pressing the spinach with the back of a spoon or by squeezing with the back of a spoon, or just use your hands. Set aside.

Cook pasta according to package directions. Meanwhile, melt butter in a saucepan over medium heat. Add onion, red pepper, garlic and basil, cook 3 to 5 minutes. Stir in flour. Gradually whisk in milk making sure there are no lumps. Stirring, bring to a boil, reduce heat and simmer for 1 minute. Stir in spinach, 1/2 cup Parmesan cheese, tomato paste, salt nutmeg and cayenne pepper Toss sauce with fettucine. Serve with remaining Parmesan cheese.

Serve with crusty bread and salad.

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