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Spinach And Mushroom Pasta

Meal.Mates's picture
  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)
  Salt To Taste
  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.

Recipe Summary

Main Dish

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