SPINACH FETTUCCINE WITH SHRIMP, TOMATOES AND WILD ARUGULA

© Copyright by Andrea White

Yield: Makes 2-3 servings 8 ounces fresh spinach Fettuccine pasta 2 tablespoons olive oil 1 cup uncooked medium shrimp, peeled and de-veined 1/2 cup leeks (white and light green part only) cut into thin rounds 1 garlic clove, minced 3 large plum tomatoes or tomatoes on the vine, peeled and cut into thin wedges 1 tablespoons tomato paste 4 tablespoons chopped fresh basil 4 tablespoons chopped fresh parsley 3 tablespoons fresh lemon juice 2 teaspoons grated lemon peel 2 cups (packed) wild arugula and/or 2 cups (packed) baby spinach leaves Salt and fresh ground pepper 1/2 cup grated Parmigiano Reggiano Peel Tomatoes and cut into thin wedges add the tomato paste and salt and pepper. Let stand at room temperature for at least one hour, so the juices collect. Cook pasta in large pot of boiling salted water with a little olive oil until just tender but still firm to bite. Ladle 1/2 cup pasta cooking liquid into small bowl and reserve. Drain pasta. Return pasta to pot; cover to keep hot. Meanwhile, heat oil in large skillet over medium-high heat. Cook the leeks for a few minutes until wilted. Sprinkle shrimp with pepper. Add shrimp and garlic to skillet and sauté 2 minutes. Add tomatoes, 2 tablespoons basil, lemon juice and lemon peel and sauté until shrimp are cooked through, about 3 minutes. Add arugula and or spinach leaves to the sauce until wilted. Pour shrimp mixture over pasta and toss to blend. Add enough of reserved pasta cooking liquid to moisten. Season to taste with salt and pepper. Transfer pasta to a bowl. Sprinkle with remaining 2 tablespoons basil and parsley and Parmigiano Reggiano Eat with garlic bread or thin crust Pizza with Garlic and Olive Oil and a mixed green Salad. Accompany with a nice crisp Pinot Grigio