Spinach Fettuccine With Sun-Dried Tomatoes & Goat Cheese

Name: Spinach Fettuccine With Sun-Dried Tomatoes & Goat Cheese
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1/4 cup olive oil; 1 cup oyster mushroom, sliced; 1 tablespoon shallot, minced; 1 tablespoon garlic, minced; 1/4 cup sun-dried tomato (reconstituted); 3 tablespoons white wine; 1 tablespoon fresh basil, chopped; 1 lb spinach fettuccine, cooked; salt and pepper; 1/8 cup goat cheese, crumbled

Submitted by Dancer

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photo by mary winecoff

Ready In:: 30mins
Ingredients:: 10
Serves:: 4

ingredients

¹⁄₄ cup olive oil
1 cup oyster mushroom, sliced
1 tablespoon shallot, minced
1 tablespoon garlic, minced
¹⁄₄ cup sun-dried tomato (reconstituted)
3 tablespoons white wine
1 tablespoon fresh basil, chopped
1 lb spinach fettuccine, cooked
salt and pepper
¹⁄₈ cup goat cheese, crumbled

directions

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

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Reviews

Very easy to do and very good! My boys opted to put parmesan cheese on their pasta but I do love goat cheese. Mine was rolled in black pepper and I think it added a lot of taste to this pasta. Thanks for a great recipe.

mary winecoff