Recipes
Spinach and Mushroom Rosee Fettuchini
From Cedar Valley Golf and Country Club
DATE: Sunday, September 13th, 2009
Ingredients
- pre cooked fettuchini (tagalitelli works best)
- 4 oz 35% cream
- basil, oregano, tarragon, crushed black pepper (aprox. 1 oz in total)
- 1 handfull fresh baby spinach
- 1/2 cup sliced mushrooms
- few drops of tomato sauce
- 1 oz parmigan cheese
Preparation
- in frying pan add cream @ med high heat
- add basil , oregano , tarragon , crushed black pepper
- add fresh baby spinach and sliced mushrooms
- reduce cream
- add in a few drops of tomatoe sauce (eg plain Hunts)
- add in parmigan cheese
- continue to reduce cream, when sauce has thickened add in fettuchini
stir in pan then serve with sliced bread or garlic toast
