Tuesday, September 17, 2013

Spinach & Mushroom Pasta

I think I make this at least every 6 weeks, different variations, but the theme is the same- veggies, carbs, protein, one bowl- dinner for more than one night, boom.

Here is what you will need
Noddles ( I used a little more than half a package of Trader Joe's fusili)
Raw baby spinach finely chopped, several handfuls
1 large portabella mushroom, chopped
about 7 shiitake mushrooms, chopped
4 sprigs fresh rosemary
1/2 a yellow onion, chopped
1 T butter
1 T olive oil
Salt to taste
1/2 cup Greek yogurt
1/4 cup Parmesan cheese

In a skillet, melt the butter, add olive oil, heat on medium about a minute- add onions and sautee about 5 minutes, add rosemary- reduce heat to low, cover 5 more minutes.
Remove cover- add mushrooms- stir, cook about 5 minutes. Turn off heat- cover.
Meanwhile cook pasta to al dente according to package directions- drain.
Put the chopped spinach in a large bowl, dump the super hot pasta on top of the spinach immediately after you drain it, let sit for a few minutes, then (remove rosemary sprigs from skillet) add mushroom/onion mix to the bowl.
Top with yogurt and Parmesan, stir until all are incorporated.
I served this with Trader Joe's meatless meatballs, and got a "so tasty!" from the two year old- so guess we'll do it again soon...like leftovers, tomorrow night ;)

1 comment:

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