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Categories:Viewed: 22 - Published at: 4 years ago
Ingredients
- 4 tablespoons butter
- 1 cup fresh spinach leaves, chiffonade cut
- 1 clove garlic, crushed
- 1 tablespoon poppy seed
- 12 ounces fresh spinach, fettuccini
- grated parmesan cheese
Method
- Melt the butter in a medium skillet; stir in the spinach and garlic.
- Cook, covered, 5 minutes or until the spinach is wilted.
- Add the poppy seeds and keep warm.
- Meanwhile cook the fettuccini in plenty of boiling salted water until al dente, about 2 minutes.
- Drain and toss with the spinach mixture.
- Serve with grated cheese.
