Bob Terwilliger replied to Cheryl about our similar dinners:

> Huh... with us, it was the spinach which needed to be used right away, but
> we had a very similar meal. We didn't make a white sauce, just lightly
> tossed the pasta (fettuccine, in our case) with olive oil and we had
> toppings added at the table: sautéed spinach, crumbled bacon, grated
> cheese, and sautéed sugar snap peas. There were green onions in there
> somewhere too, I believe, but Lin would be the one to give the full
> details.

I ended up naming this "Fettuccine Two-Ways." In skillet one there was
1/4 lb. diced bacon that I rendered down till crispy, then removed said
bacon and drained most of the grease off. Then I added some chopped
green garlic and carrot shavings. Toward the end I added the sugar snap
peas only cooking enough to warm and still very crispy. I think that
particular pan took all of 12 minutes to prep and cook.

Cooking alongside in Deep skillet two was sautéed julienned red pepper
and onion. Besides the normal salt and fresh ground pepper I sprinkled
some crushed red pepper flakes for a little kick. Then I added the baby
spinach and a splash of white balsamic vinegar. This simmered down quite
quickly. It took about the same amount of time in prep and cooking.

The pasta was the regular fettuccine, but I splashed a little olive oil
on it, ground some fresh pepper and topped it with fresh chopped basil.
At the table you could put on as much or as little of the two vegetable
dishes. I also grated some of Vella Cheese Factory's aged Dry Jack
instead of a Parmesan. Of course, there was the left over crispy bacon
crumbles. Everything is better with bacon.

It made for a light, Spring/Summer type meal.

Hell, if I added chicken it could have very well been one of my
iterations of Linda's Chicken Surprise! ;-)

--Lin (no Peeking Duck here)