Recipe: Fettuccine Florentine
8 ounces fettuccine, cooked
1 tablespoons olive oil
½ teaspoon crushed red pepper flakes
2 cloves garlic, minced
4-6 baby portobello mushrooms, sliced
Salt and pepper, to taste
1 cup low fat evaporated milk
2 cups baby spinach, roughly chopped
½ cup parmesan cheese or nondairy parmesan, freshly grated
¼ cup flat-leaf parsley, chopped
½ cup sun-dried tomatoes (drained if oil-packed), chopped
Heat olive oil in a large heavy-based pan over medium-high heat. Add the garlic and chili flakes and cook for 2 to 3 minutes, or until soft and fragrant.
Add the mushrooms to the pan and cook for about 3 to 4 minutes, or until soft and browned. Season with salt and pepper to taste and toss well.
Reduce heat to low and add the evaporated milk. Slowly stir for about 5 minutes, or until liquid has reduced by three quarters.
Add the cooked fettuccine, spinach, parmesan, parsley and sun-dried tomatoes to the pan; toss for 2 to 3 minutes, or until spinach is wilted and fettuccine is well incorporated.
Served topped with a little extra parsley and fresh cracked pepper.
Serves four.
Adapted from MeatlessMonday.com