Spinach Fettuccine With Sun-Dried Tomatoes & Goat Cheese Recipe

Name: Spinach Fettuccine With Sun-Dried Tomatoes & Goat Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup olive oil; 1 cup oyster mushroom, sliced; 1 tablespoon shallot, minced; 1 tablespoon garlic, minced; ¼ cup sun-dried tomato (reconstituted); 3 tablespoons white wine; 1 tablespoon fresh basil, chopped; 1 lb spinach fettuccine, cooked; salt and pepper; ⅛ cup goat cheese, crumbled

Servings: persons

¼ cup olive oil
1 cup oyster mushroom, sliced
1 tablespoon shallot, minced
1 tablespoon garlic, minced
¼ cup sun-dried tomato (reconstituted)
3 tablespoons white wine
1 tablespoon fresh basil, chopped
1 lb spinach fettuccine, cooked
salt and pepper
⅛ cup goat cheese, crumbled

1
In an extra large skillet, place the oil and heat it on medium until it is hot.
2
Add the mushrooms, shallots, garlic and sun-dried tomatoes.
3
Saute the ingredients for 2 to 3 minutes or until the mushrooms are slightly cooked.
4
Add the wine and stir it.
5
Cook the ingredients for 1 minute.
6
Add the basil and stir.
7
Add the pasta, salt and pepper.
8
Mix the ingredients together thoroughly so that the pasta is well coated.
9
Add more oil if the pasta seems dry.
10
Place the pasta on a serving plate.
11
Sprinkle the goat cheese on top.

195

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: ¼ cup olive oil, 1 cup oyster mushroom, sliced, 1 tablespoon shallot, minced, 1 tablespoon garlic, minced, and more.

Yes, Spinach Fettuccine With Sun-Dried Tomatoes & Goat Cheese falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach Fettuccine With Sun-Dried Tomatoes & Goat Cheese

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