Thursday, October 20, 2011

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.


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


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.


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.

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