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1 ounce smoke-dried or sun-dried tomatoes
1 tablespoon unsalted butter
2 garlic cloves, minced
1/2 cup half-and-half
12 ounces fettucinni, cooked and drained
1/2 cup finely grated Parmigiano-Reggiano
1/4 cup crumbled feta cheese
3 cups chopped fresh spinach
1/2 teaspoon salt
Instructions
1 tablespoon unsalted butter
2 garlic cloves, minced
1/2 cup half-and-half
12 ounces fettucinni, cooked and drained
1/2 cup finely grated Parmigiano-Reggiano
1/4 cup crumbled feta cheese
3 cups chopped fresh spinach
1/2 teaspoon salt
1. Place tomatoes in a medium bowl, cover with very hot water, and let stand 15 minutes. Drain, then finely chop.
2. Melt butter in a large skillet over medium heat. Add garlic; cook 1 minute.
3. Pour in half-and-half; heat 1 minute. Add tomatoes, pasta, cheeses, spinach and salt to skillet; heat thoroughly, tossing well.
4. Remove from heat. Season with salt. Serves 6.
Recipe by Bruce Weinstein and Mark Scarbrough, "Relish a New Ingredient," April 2007.
2. Melt butter in a large skillet over medium heat. Add garlic; cook 1 minute.
3. Pour in half-and-half; heat 1 minute. Add tomatoes, pasta, cheeses, spinach and salt to skillet; heat thoroughly, tossing well.
4. Remove from heat. Season with salt. Serves 6.
Recipe by Bruce Weinstein and Mark Scarbrough, "Relish a New Ingredient," April 2007.
