Parmesan & Spinach Fettuccine
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Parmesan & Spinach Fettuccine
Recipe By Michael Weldon
Ingredients
500g San Remo Fettuccini
1 brown onion, diced
3 garlic cloves, finely sliced
1/4 tsp chilli flakes
300mls Bulla thickened cream
½ cup grated parmesan
¼ tbs nutmeg
1 large bag of baby spinach
sea salt
Squeaky Gate extra virgin olive oil
Method
Cook the pasta in a large pot of boiling water following the instructions on packet.
In a frypan over a medium heat add some oil, the onion and a pinch of salt, cook until the onion begins to soften. Add the garlic and chilli, cook for a further minute. Add the cream, parmesan, nutmeg and baby spinach, cook until the spinach has wilted.
Transfer the pasta from into the sauce once cooked. Toss through the sauce to coat.
Serve topped with extra parmesan.
