Eryn Prospero shares her recipe for El Fresco Spring Fettucini

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 all ages.

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


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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