Ingredients
Ingredients (use vegan versions):
- 1 lb fettucine
- 1 lb fresh spinich, washed and stemmed
- 3 roma(plum) tomatoes, chopped
- 6 cloves garlic, sliced thin
- salt and pepper
- olive oil (2 tablespoon is good, more is better)
Cook the fettucine. About 2 minutes before the pasta is done, heat the olive oil in a large skillet. Add the sliced garlic, saute for about 20 seconds, just until the garlic starts to become golden. Add the spinich and cook for about 2 minutes, just until the spinich becomes limp, but still bright green. Add the tomatoes, salt pepper, and the fettucine. Toss to incorporate everything and serve immediately. Drizzling a little olive oil on top is nice.
Serves: 3
Preparation time: 20 min