Spinach And Mushroom Pasta
|Spinach||1 Pound, cleaned|
|Ripe tomatoes||4 Large, seeded and diced in 1/4 inch pieces|
|Scallions||6 , thinly sliced (Tops And All)|
|Capers||2 Tablespoon, drained|
|Dill||6 Tablespoon, chopped|
|Olive oil||1⁄4 Cup (4 tbs)|
|Black pepper||To Taste|
|White mushrooms||1 Pound, stems removed, cleaned and sliced thin|
|Hard boiled eggs||2 , grated|
|Shaped pasta||1⁄2 Pound (Fusilli/ Bow Tie)|
This sauce is just a simple marinade that you make ahead of time, then toss with piping hot pasta.
Stack 8 to 10 spinach leaves, roll diagonally and cut in slivers.
Repeat until all is used, then place in large bowl.
Toss the slivered spinach leaves, tomatoes, scallions, capers, 4 tablespoons chopped dill, olive oil, salt and pepper in a large bowl; set aside.
Cook the pasta in a large pot of boiling water.
Drain and immediately, with the spinach mixture, divide mushrooms over 8 shallow bowls of pasta.
Sprinkle with grated eggs and remaining 2 tablespoons of chopped dill.