Spinach Fettuccini with Olive Oil & Garlic

This recipe is a favorite of ours as a side dish or as a vegetarian main entree. It is a quick dish to make and the ingredients are usually on hand in our house. The crushed red pepper flakes add a little spicy zing to the flavor of the dish. Enjoy!

Spinach Fettuccini with Olive Oil and Garlic

Prep: 20 min. Total: 20 minutes

Serves: 4-6 side-dish servings

12 ounces spinach fettuccini
6 Tablespoons extra-virgin olive oil
1 cup chopped fresh basil, divided
4 garlic cloves, minced
1/2 teaspoon dried crushed red pepper
1/2 cup dry white wine
1 1/2 cups grated Pecorino Romano cheese, divided

Cook fettuccini in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1 cup pasta cooking liquid. Return pasta to same pot.

Meanwhile, heat olive oil in heavy large skillet over medium-high heat. Add 1/2 cup basil, garlic, and crushed red pepper; stir 1 minute. Add wine and boil until slightly reduced, about 3 minutes. Add mixture from skillet, remaining 1/2 cup basil, and 3/4 cup cheese to pasta. Toss over medium heat until sauce coats pasta, adding reserved pasta liquid by 1/4 cupfuls if dry. Season with salt and pepper. Transfer to bowl. Top with extra olive oil if desired.

Sprinkle with remaining 3/4 cup cheese.

Bon Appetit!