Thursday, January 23, 2014

Pasta (Spinach & Mushroom)

  • Ingredients:
Conchiglie (shells) pasta - 1 cup
1 large eggs
4 tablespoons extra virgin olive oil, divided
2 tablespoons butter
2 to 3 cloves garlic, very finely chopped
Chopped mushroom
Salt and freshly ground black pepper
4 ounces baby spinach leaves, roughly chopped
1/3 cup mascarpone parmesan cheese, finely grated

  1. Bring a pot of salted water to a boil and cook the Pasta.
  2. While the pasta are cooking, over medium heat, sauté the mushrooms until they shrink down a bit. After a few minutes, add the chopped garlic to the mushrooms and cook for about 3 minutes, stirring often.
  3. Drain and rinse the pasta and place them back in the cooking pot. 
  4. Add the mascarpone cheese and stir until the pasta are covered. Add in salt and pepper and give the Pasta a taste. 
  5.  Add in the mushroom-garlic mixture and stir. Lastly, add the spinach, black pepper stir, and place the lid back on the pot. Leave the spinach in the pot, string occasionally, until it's slightly wilted. Serve and top with shredded cheese and half - boiled egg.

No comments:

Post a Comment