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Apaloosa pasta




Source of Recipe


Buffalo River Country Cooking II


Recipe Introduction


Servings: 2


List of Ingredients




4 ounces fettuccini
2 sun-dried tomatoes, chopped
1/2 teaspoon basil, dry
1/2 teaspoon oregano, dry
5 mushrooms, sliced
3 cloves garlic, minced
1/2 teaspoon red pepper flakes
1 medium tomato, chopped
2 cups spinach, fresh
4 ounces feta cheese, crumbled
2 tablespoons olive oil
1 dash salt and pepper, to taste


Recipe



Cook pasta as directed. In a large saucepan, sauté chopped sun-dried tomatoes, mushrooms, 2 of the cloves of garlic, fresh tomato, pepper flakes, basil and oregano in olive oil until mushrooms are just done. Add spinach and remaining garlic and cook until spinach is wilted. Add feta. Cook until spinach is just done but still bright green and until feta is slightly melted. Serve pasta with spinach sauce on top.