Basil Crush olive oil ·
Easy and Quick ·
Garlic olive oil ·
Meat and Poultry ·
Potatoes Pastas and Grains ·
Sicilian Lemon balsamic ·
Tuscan Herb olive oil ·
Fettuccini with Spinach and Sundried Tomatoes
Fettuccini with Spinach and Sundried Tomatoes
Submitted by Jill Bakewell
Meat and Poultry
Ingredients
- 1/2 pound fettuccini
- 2 tablespoons Fustini's Garlic, Tuscan Herb or Fustini's Basil Crush olive oil
- 3 garlic cloves, finely chopped
- 1 pound of chicken breasts, shrimp or bulk Italian sausage
- 1 10-ounce package of fresh baby spinach
- 1 cup sundried tomatoes, julienned
- 1 cup chicken broth (or vegetable broth)
- 1 cup feta cheese, crumbled
- 2 tablespoons Fustini's Sicilian Lemon balsamic
Directions
- Cook pasta according to package directions, drain and set aside (reserving 1 cup of pasta water).
- If using chicken, cut into 1/2-inch strips. If using shrimp, peel and devein, If using sausage, crumble it as it cooks. In a large, deep sauté, pan, heat olive oil over medium heat. Add garlic and meat of choice and cook until almost done. Add spinach, sundried tomatoes and broth. Simmer until tomatoes are tender and spinach has wilted.
Add cooked pasta to the pan and turn off the heat. If the mixture seems a bit dry, add pasta water in small amounts until the right consistency. Stir in the crumbled feta cheese and Fustini's vinegar until combined. Plate and serve.
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