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Pasta with Spinach & Mushrooms
Italy - Apulia
   
Dresses
Effort:
Sched:
DoAhead:  
1 # Pasta  
**
40 min  
Most
Spinach and mushrooms is a very popular combination in southern Italy, both as a side dish and with pasta. This is a quick and easy to make dish.




10
14
4
1
1/4
2
1/2
1/3
1/4
1
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Spinach Leaves (1)  
Mushrooms (2)
Onion
Garlic
Olive Oil ExtV
Balsamic Vinegar
Wine, White dry
Salt
Pepper
Pasta (3)
-- Garnish
Grated Parmesan
Prep   -   (20 min)
  1. Float wash SPINACH and remove stems. Tear up medium coarse.
  2. Slice MUSHROOMS about 1/8 inch thick.
  3. Chop ONIONS small. Crush GARLIC and chop fine. Mix.
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 just wilted.
  4. Stir in Vinegar until well blended, then White Wine. Simmer until wine is almost completely evaporated.
  5. Season with Salt and Pepper.
  6. Serve hot over Pasta
NOTES:
  1. Spinach:   Weight is for leaves only, after removing stems. If you are short on leaves, fill out the weight with stems - just put them in with the mushrooms for a little extra cooking time. In any case, don't discard the stems - there are recipes on this site for spinach stems.
  2. Mushrooms:   The photo example was made with oyster mushrooms, but criminis, portabellas, king trumpets, and regular white mushrooms are all suitable.
  3. Pasta:   Farfalla (photo) or any other leafy shaped pasta would be fine. For details see our Italian Short Pasta Shapes page.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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