Spinach Fettuccine Recipes

Ingredients :

500g fresh spinach or 500g frozen, chopped spinach

150g spinach fettuccini (green)

1 tbsp pine nuts

1 tbsp water

1/2 small onion, finely chopped

1/2 clove garlic, crushed

1/2 tsp chopped fresh basil or a good pinch of dried

ground black pepper

250g ricotta cheese

1. Using fresh spinach : Trim away any roots and woody ends of stems.
2. Rinse spinach thoroughly under cold, running water - do not dry the spinach.
3. Heat a large saucepan.
4. Put the wet spinach into the saucepan, cover and cook over high heat for 5-8 minutes, or until tender.
5. Remove from heat and drain in a colander.
6. Set aside.
7. Using frozen spinach: Place in a saucepan and thaw over lot to medium heat.
8. Remove from heat, drain well and squeeze to remove excess liquid.
9. Set aside.
10. Two thirds fill a large saucepan with water and bring to a rapid boil.
11. Add the fettuccine and boil for 10-12 minutes, or until it is al dente (tender, but firm to bite).
12. Meanwhile, in a dry frying pan, brown the pine nuts over medium heat, stirring constantly to ensure even coloring and prevent burning.
13. Remove from pan and set aside.
14. Return pan to the heat.
15. Add the tbsp of water, onion, garlic, basil and pepper.
16. Sauté over low heat until the onion is transparent.
17. Drain the cooked fettuccine.
18. In a large saucepan, combine the cooked spinach, pine nuts, ricotta cheese and the onion.
19. Add the fettuccine.
20. Use two forks to gently lift and turn mixture to combine well.
21. Serve hot.

Serves 2 - 4

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