Bistro-Style Fettuccine
Prep time
Cook time
Total time
This Bistro Style Fettuccine with Baby Spinach, Dried Apricots, Soppresata, and Almonds is a gourmet one-skillet meal that can be ready for the table in just 30 minutes.
Ingredients
- 1 lb fresh baby spinach
- 1 cup dried apricots – sliced
- ½ cup Asiago cheese - sliced
- ¼ cup almonds - sliced
- ¼ cup of kalamata olives – pitted and sliced
- 4 – 5 cloves of garlic – grilled
- ¼ lemon – sliced thin with the skin
- ½ cup of dried sausage - Soppressata – sliced thin
- 3 tbsp olive oil
- 3 – 4 tbsp butter
- ½ tsp salt
- ½ tsp red pepper flakes
- ½ tsp black pepper
Instructions
- Prepare the fettuccine as directed.
- While preparing fettuccine, sauté the spinach and apricots.
- Heat a small cast iron frying pan; add the garlic with the skin and let the garlic char a bit. Remove from the pan and let cool.
- Squeeze the garlic from the skin and chop.
- Heat a large cast iron frying pan with the olive oil and butter.
- Add the dried sliced apricots, chopped garlic and the sliced almonds along with the seasonings and sauté over a gentle heat.
- Add the spinach, olives and the sliced lemons and toss.
- Lift the fettuccine from the water into the pan along with an extra tablespoon or two of the water from the fettuccine.
- Add the dried sausage, sliced Asiago cheese, and toss.
- Serve with a dash of fresh black pepper and a drizzle of olive oil.
Recipe by SoFabFood at https://sofabfood.com/old-world-gourmet-bistro-style-fettuccine-recipe/