Tony's Table: Spinach Fettuccine With Tomatoes & Potatoes

Spinach Fettuccine with tomatoes & potatoes

8 oz. Yellow potatoes (cubed)

8 oz. Spinach fettuccine

6 oz. Tomatoes (chopped)

1 T. Butter

¼ c. Olive oil

2 Garlic cloves

Preparation:

Boil pasta and set aside.  In a sauce pan, add butter and half the olive oil.  Add the potatoes and cook until golden brown.  Remove oil from sauce pan and add the remaining olive oil.  Add garlic and cook one minute.  Add tomatoes and simmer.  Then add potatoes and pasta to sauce pan and simmer for two minutes.

Serve: 

(NOTE: Prep times can vary by equipment. Be sure to check that meat is fully cooked.)