By: Adapted from A Taste of Heaven and Earth by Bettina Vitella
A zesty and unusual combination.
Time: Preparation 15 mins
Serving: 4 Servings
Ingredients
- 12 oz fettucine
- 0.25 lb spinach, stemmed, washed and coarsely chopped
- 4 T olive oil
- 3 clv garlic, minced
- 0.5 large red onion, chopped
- 8 large mushrooms, sliced
- 4 oil-packed sundried tomatoes, sliced
- 0.5 red bell pepper, diced
- 2 c packed watercress leaves, cleaned
- 0.5 c parlsey, chopped
- 1 T lemon juice
- 2 T tamari
- cayenne pepper to taste
Preparation
Bring a large pot of water to a boil; add fettucine and cook until al dente, about 8 minutes. Drain well and set aside. Heat the oil in a large skillet or wok; saute onion 3 to 4 minutes, stirring frequently. Add garlic and cook a minute more. Add the mushrooms and tomatoes and cook over medium-high heat for 5-8 minutes or until the mushrooms are tender and browned. Mix in the red peppers, spinach, watercress and parsley and cook 5 minutes. Add the pasta, mixing in with tongs. Season with lemon juice, tamari and cayenne. Cook until heated through and serve.
