Spinach Fettuccine Aglio e Olio

Spinach Fettuccine Aglio e Olio

Today is MEATLESS MONDAY! Don’t you just love all those different types of pasta found in your local supermarket nowadays!? I’m always thinking of ways to turn them into a great dish. After spending the last 12 days in Italy and enjoying all their wonderful pasta I’m ready to cook again! Today’s Meatless Monday menu combines a healthy spinach fettuccine with a classic Italian Aglio e Olio sauce. Aglio e Olio simply means ‘Garlic & Oil’ in Italian. It may sound simple and it may even be simple to make…but boy is it delicious!

Spinach Fettuccine Aglio e Olio
1 lb Spinach Fettuccine pasta
1/4 cup extra virgin olive oil
6 cloves garlic, peeled & sliced thin
pinch red pepper flakes
freshly grated Pecorino cheese

Bring a large pot of salted water to boil and prepare pasta as package directs; drain (reserving 1/2 cup to 1 cup cooking liquid) and place back into pot. Pour extra virgin olive oil in a large deep skillet and heat on medium high heat. Add the garlic slices and pinch of red pepper flakes. Cook just until garlic is lightly browned…be careful not to burn. Pour garlic and oil into the cooked spinach fettuccine and toss gently. Add a little pasta liquid if you like it a little more moist.

Sprinkle with shredded pecorino cheese. Delicious!



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This recipe has been shared on Family Joy Blog Party, Throwback Thursday, FoodieFriDIY and Funtastic Friday, along with Saucy Saturdays…go check it out and then go visit some other great sites!

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