Serving
Click to Enlarge

Pasta with Spinach Stems & Shrooms
California
   
Dresses
Effort:
Sched:
DoAhead:  
1 # Pasta  
**
40 min  
Most
Making an Italian recipe, Pasta with Spinach & Mushrooms, left me with a lot of spinach stems. I adapted the recipe to use the stems, and liked it better than the original. Spinach stems are sweeter than the leaves.




10
14
4
1
1
1/4
2/3
1/2
1/2
1/4
2
1
-----
oz
oz
oz
cl

c
c
t
t
t
T
#
---
Spinach Stems (1)  
Mushrooms (2)
Onion
Garlic
Chili, dried (3)
Olive Oil ExtV
Wine, White dry
Thyme, dry (4)
Salt
Pepper
Lemon Juice
Pasta (5)
-- Garnish
Grated Parmesan
Prep   -   (20 min)
  1. Float wash SPINACH (probably already done before removing the leaves). Cut about 3 inches long, or as desired.
  2. Slice MUSHROOMS about 1/8 inch thick.
  3. Chop ONIONS small. Crush GARLIC and chop fine. Crush CHILI. Mix all.
  4. Squeeze Lemon Juice.
Run   -   (20 min)
  1. You can put your Pasta into the boiling salted water at this point. When al dente drain, return to the (now empty) pot and mix with a few drops of Olive Oil to keep it from sticking together.
  2. In a wok or spacious sauté pan, heat Olive Oil. Fry Onion until translucent, then stir in Mushrooms and fry stirring until soft through, but far from dried out. How long this takes will depend on what kind of mushrooms you use.
  3. Stir in Spinach and fry stirring until well coated with oil and starting to wilt.
  4. Stir in White Wine and Thyme. Simmer until Stems are tender but not mushy. Uncover as needed to reduce the wine, but not too dry.
  5. Season with Salt and Pepper. Stir in Lemon Juice and immediately take off the heat.
  6. Serve hot over (or mixed with) Pasta
NOTES:
  1. Spinach Stems:   10 ounces is about what you can expect from 1-3/4 pounds of good quality spinach. If you're short on stems, feel free to mix in some torn up leaves.
  2. Mushrooms:   The photo example was made with a mix of Crab Mushrooms (which look just like the pasta) and White Mushrooms, which is what I had on hand, but criminis, portabellas, king trumpets, and oyster mushrooms are also suitable.
  3. Chili:   Hey, it wouldn't be California without a touch of heat, now would it? I use a small but very intense Bird Chili, but use your own best judgement. For details see our Chili Page.
  4. Thyme:   Thyme is traditional with this sort of recipe, but use whatever herb you would like, dry or fresh. For the photo example I actually used dried oregano and it worked fine.
  5. Pasta:   I used Bucatini, broken into thirds, for a good match with the spinach stems, but other shapes could be used as well. For details see our Italian Long Pasta Shapes page.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
9hv_spinmrm1 130330 ajg   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.