TLC Cooking "Vegetables with Spinach Fettuccine"

Vegetables with Spinach Fettuccine

Vegetables with Spinach Fettuccine

YIELD Makes 6 servings
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Sun-dried tomatoes and florentine fettuccine turn everyday vegetables into a satisfying accompaniment to grilled poultry or fish.

INGREDIENTS

6	sun-dried tomatoes (not packed in oil)
3	ounces uncooked spinach florentine fettuccine or spinach fettuccine
1	tablespoon olive oil
1/4	cup chopped onion
1/4	cup sliced red bell pepper
1	clove garlic, minced
1/2	cup sliced mushrooms
1/2	cup coarsely chopped fresh spinach
1/4	teaspoon salt
1/4	teaspoon ground nutmeg
1/8	teaspoon black pepper

PREPARATION:

Place sun-dried tomatoes in small bowl; pour boiling water over tomatoes to cover. Let stand 10 to 15 minutes or until tomatoes are tender. Drain tomatoes; discard liquid. Cut tomatoes into strips.
Cook pasta according to package directions, omitting salt. Drain.
Heat oil in large nonstick skillet over medium heat until hot. Add onion, bell pepper and garlic; cook and stir 3 minutes or until vegetables are crisp-tender. Add mushrooms and spinach; cook and stir 1 minute. Add sun-dried tomatoes, pasta, salt, nutmeg and black pepper; cook and stir 1 to 2 minutes or until heated through. Garnish as desired.

This recipe appears in: Vegetable Side Dish

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

If you're looking for a vegetable side dish, try this recipe for perfect potatoes from BBQ Pitmasters.

Learn how to create the perfect vegetable side dish with only a few simple ingredients in a few precious minutes.