Pasta with Mushrooms and Spinach
This is a super healthy, quick and delicious dish. Did I mention it is a one pot meal as well? Yes it is. It has cremini mushrooms sauteed with whole wheat penne. I add ready made or homemade pesto to boost the flavor and keep the cooking down to a minimum. I start off with prosciutto and shallots. I then add the mushrooms and pesto. All the flavors are very bold. There are a few ingredients in this pasta but all of them add a great punch of flavor- that is the key to a successful dish.
Once the pasta is cooked al dente, I add it to the mix including some of the pasta water. The starchy water creates a delicious sauce and thickens the pasta.
I then add loads of fresh baby spinach. I love using baby spinach in my salads and pastas. I always have it in the fridge. My daughter doesn’t like salad dressing- so when I make a salad for my husband and I, I give her a hand full of baby spinach as her ‘salad’. She eats it up and claims it to be her favorite vegetable.
The pasta is delicious and so healthy…. make it for the family through the week…
- 2 ten oz packs cremini mushrooms, sliced
- 3 cups baby spinach
- ¼ cup prosciutto, sliced thin
- 2 small shallots, sliced thin
- 2 tablespoons extra light olive oil
- Salt
- ½ cup basil pesto
- ¼ cup grated pecorino cheese
- ½ pound whole-wheat penne, al dente with ½ cup pasta water spared
Heat a large frying pan and add the olive oil. Add the prosciutto and sauté on medium heat, stirring constantly. Add the shallots and sauté for 3 to 4 minutes. Add the sliced mushrooms and sauté over high heat. Add salt once the mushrooms turn golden brown. Turn the heat off and add the pesto. Mix well. Add the al dente pasta with the pasta water and mix well. Add the baby spinach and stir until the spinach starts to wilt. Check for seasonings and serve with pecorino cheese on top.
