Name: Tomato and spinach fettuccine
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Ingredients: 400g fettuccine; 18.20 gm olive oil; 1 red onion, halved, thinly sliced; 2 large garlic cloves, crushed; 400g grape tomatoes (we used red and yellow), halved lengthways; 100g baby spinach; 62.50 ml basil leaves, shredded; 40g shaved parmesan cheese, to serve

Tomato and spinach fettuccine

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Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes

Quick and effortless pasta dish, ideal for busy weeknights.

Ingredients:

400g fettuccine
1 red onion, halved, thinly sliced
2 large garlic cloves, crushed
400g grape tomatoes (we used red and yellow), halved lengthways
100g baby spinach
62.50 ml basil leaves, shredded
40g shaved parmesan cheese, to serve

Instructions:

Cook the pasta in a large pot of boiling salted water according to the package instructions until tender.
Heat oil in a large non-stick frying pan over medium heat. Sauté onion until tender, then add garlic and tomatoes. Cook until tomatoes start to collapse before adding spinach. Remove from heat and mix in basil. Season with salt and pepper to taste.
Drain pasta, saving 2 tablespoons of cooking water. Put the pasta and cooking water back in the saucepan. Add the tomato mixture and toss over low heat until warm. Serve in bowls, top with Parmesan, and enjoy.

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