May 22, 2013

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Sausage, Portabella and Spinach Fettuccini

A tasty recipe from the Green Mill.

Ingredients

  • 1 oz. 80/20 oil blend
  • 1 oz. garlic butter
  • 3 oz. Italian sausage
  • 2 oz. Portabella mushrooms
  • 3 oz. spinach garlic mix
  • 3 oz. bruschetta mix
  • Pinch red pepper flakes
  • 1 Tbsp. roasted garlic
  • 1 Tbsp. Parmesan cheese
  • 1 tsp. parsley
  • 1 oz. white wine
  • 10 oz. fettuccini

    Directions

    1. Sautee sausage in oil and add mushrooms.



    2. Add wine, garlic butter, red pepper flakes and roasted garlic.



    3. Add spinach garlic mix and pasta and toss.



    4. Toss in bruschetta mix.



    5. Place in large pasta bowl.



    6. Top with Parmesan cheese.



    7. Garnish with parsley around rim on bowl.






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