Recipe: Fettuccine with Spinach and Bitter Greens

FETTUCCINE WITH SPINACH AND BITTER GREENS

1/4 cup olive oil
1/4 cup minced onion
2 tbsp. minced garlic
1/2 cup dry white wine
1 tbsp. grated lemon zest
1 sweet red pepper, diced
1 lb. fresh spinach, stems removed, leaves washed and dried
2 1/2 cups loosely packed young arugula or other young bitter greens
1 lb. fresh fettuccine, freshly cooked and drained
Freshly ground black pepper

Heat olive oil in a large saucepan over medium heat. Add onion and garlic and saut slowly until soft, about 3 to 5 minutes.

Add wine, lemon zest and red pepper; cook until red pepper softens, about 2 minutes.

Add spinach and greens; cook until they are just wilted, about 10 seconds. Remove from heat.

Add cooked pasta to pan with reserved spinach mixture. Return pan to low heat; toss pasta to coat well.

To serve, divide pasta among warm serving plates. Top each portion with freshly ground black pepper and serve immediately.

Makes 4 servings
Source: Minneapolis-St. Paul, March 25, 2004