10-20…Spinach fettuccine with arugula-mushroom-tomato sauce

This was a night to use what I could from the fridge. Patience will be out of town for the next 4 nights and I may not be doing much cooking.



INGREDIENTS:

Spinach fettuccine made with Jerusalem artichoke flour, from Krogers
San Marzano tomatoes
Garlic
Olive oil
White mushrooms
Fresh dill and basil
Red pepper flakes
Arugula
Red wine

PROCESS:

Cook the garlic and mushrooms in the olive oil with fresh dill. Then add the tomatoes and basil and simmer covered for about 30-45 minutes. While the pasta is cooking add the arugula and a splash of red wine to the sauce.

COMMENTS:

I liked the texture of this pasta, and the addition of the arugula to the tomato sauce created a delightful combination of texture and flavor.