Fresh tomatoes and spinach, fresh herbs, and fresh mozzarella combine with shrimp and fettuccine for an easy summer dinner.
Ingredients
- ounces dry fettuccine pasta: 8 piece
- garlic: 3 clove
- sweet onion: 0.5 piece (cut into wedges)
- oregano leaves: 3 Tbsp (fresh)
- olive oil: 4 Tbsp
- medium tomatoes: 4 piece (chopped)
- fresh basil: 3 Tbsp (chopped)
- salt and pepper: (to taste)
- spinach leaves: 1 cup
- shrimp: 1 pound (peeled and deveined, cooked)
- ounces fresh mozzarella cheese: 8 piece (diced)
Metric Conversion
Stages of cooking
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Bring a large pot of lightly salted water to a boil. Add the pasta, and cook for 8 minutes, or until tender. Drain.
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In the container of a food processor, combine the garlic, onion and oregano. Pulse until finely chopped. Heat the olive oil in a large skillet over medium heat. Add the onion mixture; cook and stir until fragrant and almost golden. Mix in the tomatoes, basil, salt and pepper. Simmer for about 5 minutes while the pasta is cooking, stirring occasionally.
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Mix in spinach until it wilts, then just before the pasta is done, stir in the shrimp. Cook until heated through. Toss with pasta in a large serving bowl, and mix in mozzarella cheese.
