READER REPORT:

Fettuccine with spinach and roasted tomatoes

LOUISE MISSEN
Last updated 05:00 26/10/2012

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Main ingredient Pasta
Type of dish Pasta
Course Main course
Cooking time 30 min - 1 hour
Serves/makes 4 - 6
Special options Vegetarian

This is a really easy dish that gives you a decent amount of fresh vegetables on your plate.

I also add some fried cubes of bacon to give a bit of flavour, or some other meat, to the dish.

 

6 tomatoes
40g butter
2 garlic cloves, crushed
1 onion, chopped
500g spinach
250ml vegetable stock
125ml cream
500g fettuccine
shaved parmesan

1. Preheat the oven to 220 degrees C.

2. Cut the tomatoes in half length ways and then cut each half in three wedges, place onto a tray and cook for about 30-35 minutes, or until softened and slightly golden,

3. Meanwhile heat butter in a heavy bottom sauce pan, add garlic and onion, and cook for about five minutes, until onions are soft.

4. Add the spinach, stock and cream, increase the heat and bring to a boil, simmer rapidly for five minutes. 

5. While the spinach mixture is cooking, cook the pasta in a large saucepan of boiling water until al dente, drain and return to the pan.

6. Remove the spinach from the heat and season well, cool slightly and then process in a blender until smooth.

7. Toss through the pasta until coated well, divide among serving bowls and top with the roasted tomatoes and parmesan.


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