Fettucine in Garlic Broth
This simple, flavorful noodle soup is a favorite in our house any time of the year.
16 oz dried fettucine, plain or spinach variety
6 cloves garlic, chopped (or to taste)
1 bunch scallions, sliced
16 oz fresh cremini or other mushrooms, sliced
10 oz fresh spinach leaves
6 c. vegetable stock
½ t. freshly ground black pepper
8 oz cherry tomatoes, halved
Splash of lemon juice
Crushed red pepper (optional)
Cook pasta according to package directions until al dente. Drain, rinse, and set aside.
Meanwhile, sauté garlic and scallions in a little water until onions begin to soften. Add mushrooms and cook, stirring, until mushrooms release their liquid.
Add spinach leaves, stock, and pepper. Bring to a boil, lower heat, and simmer for about 3 minutes until spinach wilts and flavors blend. Stir in cherry tomatoes.
Remove from heat and add lemon juice.
Using large soup bowls, put a serving of cooked pasta into each bowl, then ladle broth and vegetables on top. Garnish with crushed pepper if desired.
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