Photo: Round 2 Recipe - Spinach and Mushroom Pasta
Ingredients
- 2 tablespoons canola oil
- 1 (10-ounce) package baby portabella mushrooms, sliced
- Kosher salt and freshly ground black pepper
- Reserved cooked onion from Spinach and Pasta Pie Recipe
- 2 teaspoons Italian seasoning
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon chopped garlic
- Reserved spinach from Spinach and Pasta Pie Recipe
- Reserved cooked pasta from Spinach and Pasta Pie Recipe
- 1/4 cup chopped fresh basil
- 1/4 cup grated Parmesan
- 1 tablespoon olive oil
Directions
In a large skillet over medium heat, add the canola oil. When it is hot, add the mushrooms, season with salt and pepper, and cook until they are lightly browned and have given up their liquid, about 5 minutes. Add the reserved onions, Italian seasoning, red pepper flakes, and garlic and cook for 1 minute. Stir in the reserved spinach and cook until warmed through, about 2 minutes. Toss in the pasta and cook until it is warmed through, about 2 minutes. At the last minute, stir in the basil, cheese, and olive oil. Serve immediately.
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By mk_hly@yahoo.com
on August 06, 2012
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It's great! This is my first trial and it tastes delicious. Just a bit dry though, shall I add some Alfredo sauce at the end?
By che1ly
on December 27, 2011
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Amazing. I have made this twice now and have modified the recipe. I added shrimp
( cooked them on the side on med heat in oil and garlic, tomatoes, finely diced at the end so they wouldn't loose their flavor and added more spinach. Such a SIMPLE recipe, but so impressive. My husband said it was better than anything he has had in a restaurant, ever.
By Schmitty2456
Houston, TX
on March 11, 2011
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This one is better than the primary recipe (spinach pasta pie. I did make some changes though. Mainly at the end I added a cup of greek yogurt mixed with some olive oil. This was a quick, simple recipe that only dirtied one dish!
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