Fettucine with chevre, spinach, and herbs
2 Tbls vegetable oil 2/3 cup chopped scallions 1 pound fresh spinach, trimmed and torn into pieces(or use baby) 1/3 cup vegetable stock 1/3 each chopped parsley and dill 4 Tbls butter 12 ozs dried fettucine or 1 pound fresh 12 ozs fresh goat cheese (not aged) crumbled or diced into small pieces Cook fettucine in salted water. Heat oil in large pan, saute scallions 30 seconds, then add spinach and stock. when spinach has wilted add herbs and remove from heat. Toss fettucine with butter and cheese, then add the spinach-herb mixture. Garnish with fresh diced tomatoes or chopped and toasted hazelnuts if desired. This is also good with asparagus and tri-color fettucine. Other herbs are good if you don't like dill, use basil or oregano, fresh herbs are best. |
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| YUMMMMMMMMMMMMM sounds good.
thanks for shareing!!! I will have to rtry this  |
That sounds great  Need one question answered???? What's "Scallions"  |
| Lisa, scallions are green onions. |
Ta, now I can go ahead and try this one, YUM  |
| oh yummers.....Im going to try this too..... |
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