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Fresh Spinach Fettuccine With Bread Sauce

Healthycooking's picture
Ingredients
  Italian breadcrumbs 2 Cup (32 tbs) (Use About 3 Slices Of Fresh Italian Bread For Crumbs)
  Extra virgin olive oil 6 Tablespoon
  Garlic 2 Clove (10 gm), finely minced or pressed
  Ripe juicy tomatoes 6 , peeled and chopped
  Chopped fresh flat leaf parsley 1⁄4 Cup (4 tbs)
  Minced fresh basil 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Black pepper To Taste
  Spinach fettuccine 8 Ounce (Use Fresh Fettuccine)
Directions

In a large skillet, heat 4 tablespoons of the oil and saute the garlic until it just begins to sizzle.
Add the breadcrumbs and stir-fry them until they are golden; be sure the garlic is well-distributed and not clumped somewhere among the crumbs.
Allow the finished crumbs to cool.
To make the uncooked tomato sauce, combine the tomatoes, parsley, basil, salt, pepper, and the remaining 2 tablespoons of oil.
The recipe can be prepared ahead to this point and kept at room temperature for 2 hours.
Cook the fettuccine according to the package directions until it's al dente.
Do not overcook.
Stir in the tomato mixture.
Toss with half of the crumbs and sprinkle the rest on top.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Oceanian
Course: 
Appetizer
Method: 
Saute
Restriction: 
Vegetarian
Ingredient: 
Spinach
Interest: 
Healthy

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