From the " Above & Beyond Parsley...Food for the Senses," published in cooperation with your Daily InBox newsletter.


  • 1 to 1-1/2 pounds fettuccine, cooked
  • 3 Tablespoons olive oil
  • 6 Tablespoons cooked diced bacon
  • 1 Tablespoon chopped garlic
  • 1 large onion, chopped
  • 1 Tablespoon fresh rosemary
  • 1 pound fresh spinach, torn
  • 1/4 cup white wine
  • Salt and freshly ground pepper, to taste
  • Red pepper flakes, to taste
  • Pecorino cheese, to taste


In a large saute pan, add olive oil followed by bacon, garlic, onion and rosemary.  Saute until tender.  Add spinach and continue to saute.  Remove mixture and deglaze pan with white wine.  Return mixture to pan and add salt, pepper and red pepper flakes.  Toss with fettuccine and serve with freshly grated Pecorino cheese.SERVES:  6

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