Spinach and Mushroom Fettuccine

Description

 * Storage: Covered, in refrigerator.
 * Freeze: Not suitable.
 * Microwave: Pasta suitable.



Ingredients

 * 1 – 1½ tbsp olive oil
 * 1 large red spanish onion (300g) chopped
 * 4 cloves garlic crushed
 * 3 small fresh red chillies chopped
 * 8 oz button mushrooms sliced
 * 14½ oz canned tomatoes
 * ½ cup tomato paste
 * 2 tsp sugar
 * 1 cup dry white wine
 * 8 oz artichoke hearts in oil drained, chopped
 * ⅓ cup seeded black olives sliced
 * ¼ cup fresh basil leaves shredded
 * 1 bn spinach shredded
 * ⅓ cup finely grated Parmesan cheese
 * 1 lb fettuccine pasta

Directions

 * 1) Heat oil in pan, add onion, garlic, chillies and mushrooms, cook, stirring, until onion is soft.
 * 2) Stir in undrained crushed tomatoes, paste, sugar, wine, artichokes, and basil, simmer, covered, for about 20 minutes or until thickened slightly.
 * 3) Add spinach, simmer, uncovered, until spinach is wilted.
 * 4) Stir in cheese.
 * 5) Add pasta to large pan of boiling water, boil, uncovered, until just tender; drain.
 * 6) Toss hot spinach and mushroom mixture with pasta.
 * 7) spinach and mushroom mixture can be made a day ahead.