Wide Noodles with Spinach and Walnut Sauce

Wide Noodles with Spinach and Walnut Sauce

 


Fettuccine alla Florentina 
Ingredients:  
1/4 cup olive oil
1/2 cup chopped green onion
6 slices smoked bacon
1/4 cup chopped fresh parsley
1 cup whipping cream 
1 package (12 ounces) fresh spinach
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon nutmeg
16 ounces Wide Egg Noodles
1/2 cup Parmesan cheese
1 cup halved walnuts
  Directions Rinse and chop spinach. Cut bacon in 1/2-inch dices. Toast walnuts 7 minutes in preheated oven at 375 F; set aside. Heat olive oil in skillet over medium high heat. Cook green onion, bacon and parsley 10 minutes. Discard excess juices. Stir in cream and spinach, season with salt, pepper and nutmeg. Cook covered for 10 minutes stirring occasionally. Meanwhile, prepare noodles according to package directions; drain well. Toss noodles with sauce and Parmesan. Top with walnuts and serve immediately. Servings 4