This looks pretty good. Best it would be tasty as a side dish with pork.
1 tablespoon olive oil
6 scallions, thinly sliced
2 garlic cloves, minced
1 large red bell pepper, diced
1 small red or green jalapeno pepper, seeded and minced
1/2 cup chopped frozen spinach, thawed and squeezed dry
1 1/2 cups chicken broth
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
1 package ( 9 ounces) fresh spinach fettuccine
1/2 pound soft goat cheese, crumbled
DIRECTIONS
1. In a 10-inch skillet, heat oil over low heat. Add scallions and garlic and cook, stirring occasionally 2 minutes, or until scallions are tender. Add bell pepper and jalapeno pepper, raised heat to medium and cook, stirring frequently 4 minutes, or until bell pepper is crisp-tender. Add spinach and cook stirring 4 minutes or until heated through.
2. Add broth, salt, black pepper, and nutmeg and bring to a boil. boil 4 to 5 minutes, or until reduced by one-third. Pour pepper sauce into a large bowl.
3. Meanwhile, bring a large pot of salted water to a boil. Add fettuccine and cook according to package directions until al dente.
4. Drain pasta and transfer to a bowl with pepper sauce. Add goat cheese and toss until cheese has melted and sauce is creamy.
1 tablespoon olive oil
6 scallions, thinly sliced
2 garlic cloves, minced
1 large red bell pepper, diced
1 small red or green jalapeno pepper, seeded and minced
1/2 cup chopped frozen spinach, thawed and squeezed dry
1 1/2 cups chicken broth
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
1 package ( 9 ounces) fresh spinach fettuccine
1/2 pound soft goat cheese, crumbled
DIRECTIONS
1. In a 10-inch skillet, heat oil over low heat. Add scallions and garlic and cook, stirring occasionally 2 minutes, or until scallions are tender. Add bell pepper and jalapeno pepper, raised heat to medium and cook, stirring frequently 4 minutes, or until bell pepper is crisp-tender. Add spinach and cook stirring 4 minutes or until heated through.
2. Add broth, salt, black pepper, and nutmeg and bring to a boil. boil 4 to 5 minutes, or until reduced by one-third. Pour pepper sauce into a large bowl.
3. Meanwhile, bring a large pot of salted water to a boil. Add fettuccine and cook according to package directions until al dente.
4. Drain pasta and transfer to a bowl with pepper sauce. Add goat cheese and toss until cheese has melted and sauce is creamy.
