Sunday, March 6, 2016

Garlic Spinach Fettuccine :: Chef Mark Cleveland @ Hungry Harvest ::



Amount
Measure
Ingredient
Prep Method
3 ~ 5
Cloves
Garlic
Sliced
2
Tablespoons
Butter

2
Tablespoons
Evoo

1
Tablespoon
Rosemary

¼
Teaspoon
Black pepper


Directions:
Start by boiling a pot of water for the fettuccini.  Add salt and cook the pasta.  In the time it takes to boil the water and cook the pasta, the dish will be done.
Meanwhile combine the above in a deep skillet or wok set over medium heat.  When the garlic begins to golden add

2
Bunches
Fresh spinach
Washed & trimmed & rough chopped
2
Cups
Favorite beans
15.5 oz can, rinsed
1
Medium
Orange
Juice & zest
3
Thin
Carrots
Ribbon sliced w/ peeler
1
Cup
Pasta water, broth or bean broth

½
Teaspoon
Sea salt or sea salt blend


It's not hard to prep out two bunches of fresh spinach.  Remember you don't have to cut them finely, they shrink!

Layer them in.  Add the spinach first and then top off w/ the rest.  Your pan will sizzle w/ glee.


 Add in the carrots once the spinach begins to wilt.  
Begin to stir, and when the spinach releases its liquid and shrinks add

1
Pound
Cooked whole wheat fettuccine


Warm through and serve as is or garnished with any of the following

1/3
Cup
Scallions
Thinly sliced
½
Cup
Parmesan cheese
Ribbon grated
½
Cup
Asiago cheese
Ribbon grated
1
Tablespoon
Fresh basil
Chiffonade


Eating Healthy & Delicious is a Win Win Win Situation!
Eat, Live & Party Well
Blog post by Chef Mark Cleveland

Chef Mark Cleveland has joined the team of Hungry Harvest creating recipe & culinary content for success in the kitchen with the amazing produce in each weekly Hungry Harvest box.  Visit www.hungryharvest.net/recipes/  for recipes, photos & More!  Follow HungryHarvest and ChefMarkCleveland on Instagram

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