Spinach Fettucine

This recipe is taken from the 1997 Milk Calendar. A really simple supper. Make the sauce while the pasta cooks. Serve with crusty bread and the meal's complete. -James Barber

  • Prep: 15 min
  • Cooking: 10 min
Yields 4 servings
spinach fettucine

Ingredients

  • 1 pkg 10 oz (300 g) frozen chopped spinach thawed
  • 3/4 lb (340 g) fettucine or linguine
  • 2 tbsp (30 mL) butter
  • 1 onion chopped
  • 1 red bell pepper diced (optional)
  • 2 garlic cloves minced
  • 1 1/2 tsp (7 mL) dried basil
  • 3 tbsp (45 mL) all-purpose flour
  • 2 1/4 cups (560 mL) Milk
  • 1 cup (250 mL) grated Canadian Parmesan cheese
  • 3 tbsp (45 mL) tomato paste
  • 3/4 tsp (3 mL) salt
  • 1/4 tsp (1 mL) ground nutmeg
  • of Cayenne pepper

Preparation

Place thawed spinach in a sieve. Remove water by firmly pressing the spinach with the back of a spoon or by squeezing with your hands. Set aside.

Cook pasta according to package directions.

Meanwhile, melt butter in a saucepan over medium heat. Add onion, red bell pepper, garlic and basil; cook 3 to 5 minutes. Stir in flour. Gradually whisk in milk making sure there are no lumps. Stiring, bring to a boil; reduce heat and simmer for 1 minutes. Stir in spinach, 1/2 cup (125 mL) Canadian Parmesan cheese, tomato paste, salt, nutmeg and cayenne pepper.

Toss sauce with fettucine. Serve with remaining Canadian Parmesan cheese.

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