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“I understand the big food companies are developing a tearless onion. I think they can do it – after all, they’ve already given us tasteless bread.”

— Robert Orben

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Fettuccine With Tangy Wilted Spinach

In all honesty, this is not the most photogenic recipe we've ever come up with.  On the other hand,Fettucine with Tangy Wilted SpinachAC it's not the least photogenic either.  But it is quick, easy and very tasty.  And with spinach in it, it's gotta be healthy, amirite?  This should make 2 servings.

Ingredients:
2 servings (140 grams) uncooked fresh sourdough fettuccine
4 oz (120 grams) baby spinach
1/4 cup (60ml) extra virgin olive oil
2 TBSP (30ml) Balsamic vinegar
1 tsp (5 ml) lemon juice
1 TBSP (15 ml) minced garlic
1 pinch (1 pinch) sea salt
1 pinch (1 pinch) black pepper
1 1/2 TBSP (22ml) pine nuts

Method:
Start by cutting the fettuccine noodles if they are not ready.  Set on a large stock pot of water.  As the water heats, mix together in a bowl the olive oil, vinegar, lemon juice, garlic, salt and pepper.

Once the water in the stock pot is boiling toss in a sprinkle of salt and then proceed with preparing the tangy wilted spinach.

Place the spinach over boiling water in a pot fitted with a steamer basket and steam 2 to 3 minutes unto the spinach is wilted but not soggy.  Drop the fettuccine noodles in the stock pot of boiling water.

Toss the spinach in the bowl with the dressing.  Once the fettuccine is cooked, drain and add to the bowl.  Toss together, then top with the pine nuts.

 

 

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