Tomato Florentine Fettucine

Suzi McAllister

1/4 lb fettucine
10 or so ounces tomato sauce
1 TBSP fresh basil
1/2 TBSP Italian Seasoning
1 tsp sugar (if necessary, to taste)
1 tsp granulated garlic
EVOO
1/2 pkg frozen chopped spinach

Cook Fettucine per package directions.
In another pan, heat up all ingredients except the EVOO

When done, drain the fettucine, add the sauce, throw in about 2 TBSP EVOO
Toss and serve.  Great side dish for Ground Turkey Parmesan