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The best Spinach Fettuccine recipes
- 1 pound uncooked spinach fettuccine
- 1 stick (1/4 lb) butter
- 3 garlic cloves, minced
- 1.5 cups Parmesan cheese
- 6 oz black pepper
- 8 bacon slices, cooked and crumbled (about 1 cups)
- 12 oz sliced and chopped mushrooms
- 4 oz basil
- 2 oz oregano
- Cook pasta till soft. Drain pasta, put back in pan on stove-add 2 tablespoons of butter, basil and oregano and leave on medium low heat.
- Melt 1/2 stick of butter in a large pan over medium-high heat. Add garlic, saute until crispy and browned.
- While browning garlic, in a separate pan add 2 tablespoons of butter, add the mushrooms and brown until crisp.
- Add the mushrooms, bacon, Parmesan, black pepper, butter and garlic to the fettuccine noodles.
- Turn heat to medium and stir well for 4-5 minutes
- Serve with a sweet red wine slightly chilled and a garden salad with Italian dressing ( or your favorite dressing)
- *Warning- this is a strong garlic tasting dish. If you don't have a love for garlic, this is not for you!*
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