Vegetarian pasta

Yield: 1 servings

Measure Ingredient
4 ounces Linguini
1 tablespoon Walnut oil
2 \N Peppers - 1 green; 1 red, de-seeded
\N \N ; and sliced
2 ounces Shallots; finely chopped
2 ounces Chopped spinach
1 \N Clove crushed garlic
½ ounce Sun dried tomatoes; soaked
½ ounce Chopped walnuts
\N \N Chopped basil
1 \N Glass white wine
\N \N Fresh parmesan; to taste

Cook the pasta in plenty of boiling oiled water according to instructions, being careful not to overcook. Drain and refresh with cold water.

Using a large frying pan heat some walnut oil and add garlic, shallots and peppers for a few minutes. Add chopped sun dried tomatoes, walnuts, basil and white wine.

Add the drained pasta and gently reheat through. Add the spinach and season well. Cook for only a few minutes, to cook the spinach.

Serve immediately with grated fresh parmesan and chopped fresh basil.

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