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Fettuccini, Tomatoes & Spinach
You will need:
8 oz./one-half pkg. of fettuccini noodles
3 fresh tomatoes, chopped
7 oz./one-half can of black olives, chopped
2 cups fresh chopped spinach
1/2 small onion, finely diced
3 cloves of garlic, finely diced
1 8 oz. pkg of fresh mushrooms, sliced
1/4 c. olive oil
1 Tbsp. balsamic vinegar, optional
grated parmesan cheese--preferably fresh grated
medium-sized frying pan
To Make:
boil noodles according to the package directions
on medium-low heat, sautee veggies in olive oil until most of the liquid is absorbed
add 1 Tbsp. balsamic vinegar (optional)
add cooked pasta and mix until it is well-coated
Serve with grated parmesean cheese
Makes about 2 quarts. Serve with corn chips.
A 'nuther grate experiment from John's kitchen!