El Fresco Spring Fettuccini
A lighter tasty pasta dish that’s fresh and wonderfully aromatic, it takes less the 30 minutes to prepare and satisfy’s the palates of all ages!
What you need:
Package of fettuccini
½ cup olive oil
4 garlic cloves (chopped)
Pinch of hot chili’s
1 cup chopped fresh spinach
½ cup chopped arugula
½ cup chopped fresh Italian parsley
½ cup chopped fresh basil
1 lemon
1 ripe tomato
Salt and Pepper
½ cup graded herbed Gouda cheese
Steps:
Bring pasta to a boil and cook till al dente.
Dice tomato, sprinkle with salt and pepper, toss in a bowl and set aside.
In a cast iron skillet, sauté garlic and chili’s with ¼ cup of olive oil on medium heat for a few minutes. Add cooked pasta to oil mixture, lightly toss and transfer to a large boil.
Add chopped herbs, arugula, spinach, tomato, the remaining olive oil, and a generous squirt of lemon. Toss again and serve in a shallow bowl with a small handful of creamy Gouda cheese on top.
-Eryn Prospero
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