RECIPES Vegetarian & Non-Vegetarian ( International
, Indian & Thai Cuisine )
FETTUCINE
FLORENTINE
Serves: 4
Cooking time (approx.):
11 minutes
Style: Italian Vegetarian
Fettucine pasta tossed
in spinach and cheese with herbs. Nutritious and delicious!
200 grams (about 8 oz.) fettucine
pasta
4 tablespoons butter
1 small onion(s) chopped fine
4 flakes garlic crushed
4 cups shredded spinach
½ teaspoon(s) red chilli flakes
1 cup(s) cream
4 tablespoons grated cheese
½ teaspoon(s) dried oregano
salt, pepper and nutmeg powder to taste
Cook the fettucine
pasta in a pot of boiling salted water for about 5 minutes
or till tender but firm. Drain and refresh in cold water.
Drain and coat with a drop or two of oil. Melt a little
butter in a pan and toss the fettuccine in it briefly
till well-coated. Season with salt, pepper and oregano.
Heat rest of the butter in a pan.
Add the garlic and onion. Fry briefly. Add the spinach
and red chilli flakes. Cook covered on low heat for
about 5 minutes or till dry and cooked.
Add the cream, cheese and nutmeg.
Stir well on low heat and simmer for about 1 minute(s).
Mix the fettucine in the hot sauce
only at serving time. If the sauce is too thick, mix
in some warm milk and serve immediately.
TIPS:
It
is important to refresh any form of cooked pasta in cold water
so that they do not become sticky. Drain the cold water and
coat the pasta with a drop or two of oil. This will help separate
them out.
It is always
advisable to do the mixing of pasta and sauce at serving time
only. If done in advance, the pasta tends to get sticky and
soggy as it absorbs the sauce.
