Fettuccine with Green Garlic, Spinach, & Goat Cheese
I love the food blog collective kitchen! I love it when a posted recipe inspires another food blogger to try their own variation and post about it. Susan at Fatfree Vegan cleverly likens it to playing telephone in her post Red Lentil & Rice Patties with Coconut-Mint Sauce, a variation of the Red Lentil Patties with Cilantro I recently posted (and raved about). And, don't miss Brendon's dramatic variation of this recipe, Black Lentil and Black Rice Wedges at Something In Season.
Regular readers will note that I've been having a lot of fun with Farmgirl's wonderful Savory Cheese & Scallion scone recipe. I recently made a version with green garlic, which contributed to a Spring Green Garlic post on Farmgirl's other blog, In My Kitchen Garden. In that post, Farmgirl posted a simple recipe for Green Garlic Fettuccine, which inspired today's dish Fettuccine with Green Garlic, Spinach, and Goat Cheese. Talk about a ricochet effect!
The pasta was delicious, quick, and easy. Here's the recipe:
8 oz fettuccine
1 -2 tbsp butter
3 green garlic, chopped
6 oz baby spinach
1-2 tsp lemon juice
2 tbsp half & half (optional)
salt & pepper
a dash of red pepper flakes
While cooking your fettuccine, melt the butter in a non-stick skillet over low heat. Cook the green garlic gently for about five minutes until soft. Add the lemon juice, red pepper flakes, and baby spinach and cover. Cook until the spinach is wilted (2-3 minutes). Add the half & half (if desired) and season.
Add the drained fettuccine to the skillet and stir gently. Serve topped with goat cheese.
FOOD + VEGETARIAN+PASTA