Linguine with Prawns, Fresh Tomatoes and Spinach
Ingredients
baby spinach stems removed0.5 package
fettuccine barilla1 pound
garlic clove1
olive oil0.25 cup
freshly parsley1 tablespoon
prawns1 pound
salt and pepper4 servings
tomatoes4
butter2 teaspoons
white wine0.5 cup
Instructions
Cook the Linguine according to package direction.In a large skillet under medium heat melt the butter with the olive oil.
Add the chopped tomatoes, chopped parsley, chopped garlic and saute until slightly tender.
Add the spinach, the wine and the prawns.
Saute until the prawns are pink and the spinach wilted.Drain the pasta, add it to the skillet and mix well.Serve hot.
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