Spinach Fettuccini with Mild Spicy Spinach-Caper Sauce

Spinach Fettuccini with Mild Spicy Spinach-Caper Sauce


4 Tablespoons Harissa  EVOO

1 cup sliced red onion

2 garlic cloves, minced

 ½ teaspoon crushed red pepper flakes

4 cups baby spinach


1  can diced tomatoes with liquid

3 tablespoons capers, rinsed

1 package of Pasta Mama’s Spinach Fettuccini

Heat the olive oil in a medium skillet over medium-low heat.  Stir in the onion, garlic, and red pepper flakes and cook just until the garlic is golden and the onion soft, about 7 minutes; do not let them brown.  Add the spinach, season lightly with salt, and cook until wilted, 1 or 2 minutes; frozen spinach should be cooked for 7 minutes, or until any excess water has evaporated.  Stir in the tomatoes and capers, let the sauce bubble for a minute, then reduce the heat and keep warm.

Meanwhile, cook the fettuccini according to package directions. Drain, rinse, and toss with the sauce.  Add some Parmesan and/or White Sharp Cheddar Cheese (optional).


Serves 4-6.

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