Posted by CookinMom - April 2001

Source: Mike Campo - 4th Street Grille, Sacramento, California

1 pound De Cecco Fettuccini
7 to 8 ounces pieces of cheese (Taylor's Market)
2 medium size Portobella Mushrooms (julienned)
2 vine ripened tomatoes (peeled and seeded,
    cut into 1/4-inch dice)
1 bunch of spinach - picked and cleaned and cut
    leaves in half
1 bunch of scallions, cut in a 45 degree angle
1/2 bunch of basil, picked and julienned
2 tablespoons chopped garlic
3 tablespoons unsalted butter
1/4 cup toasted pine nuts
1/2 cup white wine

First boil water and add the fettuccini.

Heat a large saut?pan and add olive oil, portobella mushrooms. Saut?for 3 minutes and add garlic.

Saut?for one minute and add 1/2 cup white wine and reduce by 1/3.

Then add the tomatoes, spinach, basil, halloumi cheese and butter. Cook for 1 minute and turn off heat.

Add fettuccine, toss and serve in a large bowl.

Top with scallions and pine nuts. Enjoy!