fettuccine con spinaci

Here is another story-less recipe, but it survived because it is a winning combination.


2 lb spinach, cooked and chopped
1 1/2 T butter, 1 T olive oil or 2 T olive oil
4 garlic cloves, pressed
8 oz veggie broth
1/2 c milk + arrowroot (or light cream if fat is not an issue)
pepper and salt to taste
1 c freshly grated parmigiano
touch nutmeg
1 lb fettuccini


  1. Boil pasta water and cook al dente.
  2. Meanwhile, prepare the spinach and cook it down with just the water left on it from rinsing. Chop.
  3. Sauté the garlic in olive oil / butter until just softened.
  4. Then stir in the veggie broth and dairy component, salt and pepper, nutmeg.
  5. Drain the al dente pasta.
  6. Combine the sauce, spinach and pasta, and the cheese of course.
  7. Eat.


  1. No notes again.
fetspnch.htm: 27-may-2002 [what, ME cook? © 1984 dr bob enterprises]