Difficulty: Easy - for beginners
Dietary guidance: v
1 (9 ounce) package uncooked refrigerated fettuccini
2 tablespoons butter
1/2 cup pine nuts
1/2 teaspoon coursely ground pepper
1 1/2 teaspoons minced garlic
1 (10 ounce) bag fresh spinach, stems removed.
6 Roma tomatoes, cut into eighths
1/3 cup freshly grated Parmesan Cheese
Prepare fettuccini according to package directions. Drain. Keep Warm. Meanwhile, melt butter in 4-quart saucepan. Add pine nuts, pepper and garlic. Cook over medium heat until garlic is softened and nuts are mostly browned (1 to 3 minutes) Gently stir in spinach. Continue cooking until spinach is warmed and limp (2 to 3 minutes). Stir in tomatoes. Continue cooking until heated through (2 to 3 minutes). Spoon spinach mixture over cooked fetticcini and sprinkle with Parmesan Cheese.