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How to make Tomato and spinach fettuccine

Yield = 4
Prep time: 0:10
Cook time: 0:20
Total time: 0:30

Ingredients

  • 400g fettuccine
  • 1 tablespoon olive oil
  • 1 red onion, halved, thinly sliced
  • 2 large garlic cloves, crushed
  • 400g grape tomatoes (we used red and yellow), halved lengthways
  • 100g baby spinach
  • 1/4 cup basil leaves, shredded
  • 40g shaved parmesan cheese, to serve

Method

  • Step 1 Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender.
  • Step 2 Meanwhile, heat oil in a large, non-stick frying pan over medium heat. Add onion and cook, stirring, for 3 to 4 minutes or until tender. Add garlic and tomatoes. Cook, stirring, for 2 minutes or until tomatoes start to collapse. Add spinach. Remove pan from heat. Add basil and stir to combine. Season with salt and pepper.
  • Step 3 Drain pasta, reserving 2 tablespoons cooking water. Return pasta and cooking water to the saucepan. Add tomato mixture. Toss over low heat until heated through. Divide among bowls. Top with parmesan and serve.