The Chick made an outstanding pasta dish in no time at all...
4 cups vegetable broth
2 Tbsp olive oil
12 oz. fettuccine
8 oz. spinach
1 (28 oz.) can diced tomatoes
1 medium onion
4 cloves garlic
½ Tbsp dried basil
½ Tbsp dried oregano
¼ tsp red pepper flakes
freshly cracked pepper to taste
2 oz. feta cheese
Add four cups of vegetable broth to a large pot. Break the fettuccine in half and add it to the pot. Also add the canned tomatoes (undrained), olive oil, spinach, onion (thinly sliced), garlic (thinly sliced), basil, oregano, red pepper, and some freshly cracked black pepper.
Submerge ingredients under the liquid, place a lid on top of the pot, and then turn the heat on to high. bring to a rolling boil over high heat then remove the lid and turn the heat down to medium.
Allow the pot to continue to boil over medium heat, without a lid, for 10-15 minutes, until the pasta is cooked and most of the liquid has been absorbed. Stir the pot every few minutes to prevent the pasta from sticking to the bottom, but avoid over stirring which can cause the pasta to become sticky and mushy. The pot must be boiling the entire time. After the pasta is cooked, crumble the feta cheese over top and serve.
The Chick served it with garlic bread and wine. A very delicious and quick meal!
Saturday we went to the Archie Bray sale where Katie bought me the cutest cat pot for my deck.
The fundraiser, held the Saturday before Mother's Day, is an annual event many look forward to each year.