I was really surprised at how well this recipe turned out — and how easy it was to make. It goes directly into our family favorite pile!
The original recipe comes from All Recipes but I changed it a bit. Instead of fresh basil and oregano, I used dried. Instead of fresh mozzarella I used shredded. And I was a little short on tomatoes so I upped the spinach. I think this recipe would even be good without the cheese. Very versatile.
The recipe calls for shrimp but you could use any protein source you like — or none at all. The kids really liked the creamy pasta. And I put out some meatballs and fruit too. They’re not into shrimp quite yet.
• 8 ounces dry fettuccine pasta (used whole grain)
• 3 cloves garlic, minced
• 1/2 sweet onion, diced
• 1 TBS dried oregano or 3 TBS fresh
• 4 tablespoons olive oil
• 2-4 medium tomatoes, chopped
• 1 TBS dried basil or 3 TBS fresh
• salt and pepper to taste
• 2 cups spinach leaves
• 1 pound cooked shrimp – peeled and deveined (or alternative protein sources — cooked)
• 8 ounces shredded mozzarella, part skim
1. Cook fettuccine according to package directions.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic, onion and oregano and cook (and stir) until fragrant and golden. Mix in the tomatoes, basil, salt and pepper. Simmer for about 5 minutes, stirring occasionally.
3. Just before the pasta is done mix in spinach until it wilts and then stir in the shrimp and cook until heated through.
4. Drain the pasta, spinach and shrimp and then mix with the tomato mixture and mozzarella cheese.