Fettucini San Polo

Fettucini San Polo
Servings
4
Servings
4
Print Recipe
Fettucini San Polo
Servings
4
Servings
4
Print Recipe
Ingredients
Instructions
  1. Sauté the onions in the butter in a skillet with the herbs and spices until the onions are translucent.
  2. Place the spinach on top of the onions, cover, and steam gently on low heat until the spinach is wilted. Remove from the heat.
  3. Discard the bay leaf and stir in the lemon juice.
  4. In a saucepan, melt butter on low heat.
  5. Stir in the flour and cook for 3 to 4 minutes.
  6. Whisk in the warm milk, stirring steadily until the sauce thickens. Remove from the heat.
  7. Purée the spinach-onion mixture in a blender or food processor.
  8. Stir the spinach purée into the sauce.
  9. Add the salt, pepper, and nutmeg and cook on low heat until the sauce is fully heated.
  10. Steam the cauliflower florets and cook the pasta. Drain both.
  11. Serve the sauce ladled over the pasta.
  12. Top with the steamed cauliflower and garnish with Parmesan and parsley.
Recipe Notes

January 11, 2014
Made for Maura, Nina, Carlos and Laurie Brock. Everyone really liked it. Made a whole pound of pasta, had just a tiny bit left. Had maybe 1½ cups of sauce left. Put it in the freezer to serve over cauliflower or fish some day. This spinach sauce is a nice green break from pesto or a red sauce; nice caramelized onion note. I chopped the onions down small and cooked them for over a half hour in the butter. Make again! I can't remember where the recipe cam from originally...maybe something Moosewoody?

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