30 Jan '14, 1pm

Fresh Spinach Fettuccine- simple and delish! @TriathleteMag

Fresh Spinach Fettuccine- simple and delish! @TriathleteMag

1. Heat the oil in a large, deep sauté pan over medium heat. Add the shallot, salt, and pepper and sauté for 5 minutes until golden. Add the garlic and sauté another minute. 2. Add the stewed tomatoes, wine, and spinach to the pan and let cook down, stirring occasionally, for 10-15 minutes. 3. In the meantime, bring a large pot of water to boil. Cook the fettuccine to super al dente. The pasta will eventually finish cooking in the sauce. 4. Once the sauce has cooked down, use an immersion blender, if available, to blend the sauce to semi-smooth in the pan. Alternatively, a blender or food processor can be used to pulse the sauce until it’s semi smooth (in this case the sauce will need to cool and then be reheated in the pan). 5. Once the pasta is done, drain in a colander and add to the pan with the sauce. Turn the heat down to medium-low and let cook for 2-3 minutes so th...

Full article: http://triathlon.competitor.com/2014/01/nutrition/recipe-...

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