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Hasty Tasty Mushroom Pasta Florentine

Posted Sep 30 2013 5:03am
This recipe originated as part of my research for the romance novel I’m currently writing, Return to Drake Springs. The hero is on a tight budget but wants to impress the heroine by cooking her dinner. While shopping, I bought only sale items (the lengths we writers go in the name of research!) at my local supermarket, which included bags of fresh, ready-to-eat spinach and boxes of pasta (Both Buy-One-Get-One free), and a discount on fresh baby portabella mushrooms and red bell peppers. The result of my experiment is Mushroom Pasta Florentine.

This recipe is a hearty and delicious meal for meat free Monday or any day. Whole grain pasta bumps up the protein, and the spinach and mushrooms give two servings of vegetables per meal. It’s affordable, too. This has become one of our household’s favorite meals. A writer never knows where research will lead. ☺

Mushroom Pasta Florentine with Whole Wheat Pasta

Mushroom Pasta Florentine with Whole Wheat Pasta

RECIPE

 

Hasty Tasty Mushroom Pasta Florentine

Serves Two

Ingredients:

Pasta:

  • 4 oz. dried thin spaghetti, whole grain or whole wheat
  • Water
  • Salt

Topping:

  • 1 package fresh spinach leaves, washed and ready to eat
  • 8 oz. crimini (baby bella) mushrooms, cleaned and quartered
  • 2 Tbsp. olive oil
  • ¼ red bell pepper, diced
  • 1 clove garlic, sliced
  • ½ tsp. grated fresh nutmeg

Sauce:

  • ¼ cup extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 Tbsp. chopped fresh herbs (i.e. Rosemary, thyme, basil, parsley)
  • ¼ cup freshly grated Parmesan cheese

Instructions:

  1. In a large pot, bring 4 – 5 quarts water to a boil. Add salt and pasta. Cook to al dente (follow instructions on the package).
  2. In a large skillet, heat olive oil over medium-low heat. Add spinach.
  3. Cook spinach until it wilts and leaves room to add mushrooms and red bell pepper.
  4. Using tongs, toss cooked mushrooms, spinach, and pepper with nutmeg and garlic. Cook another two minutes and remove from heat.
  5. In a large shallow bowl, pour extra virgin olive oil, garlic, and herbs.
  6. Drain pasta and immediately add it to the bowl. Use tongs to toss hot pasta with the oil, garlic, and herbs until pasta is coated and fragrant.
  7. Add the spinach-mushroom mixture. Toss with the pasta.
  8. Sprinkle with the Parmesan cheese and serve.

Recipe can be doubled.


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