Spaghettini with Spinach and Mushrooms

Catelli Smart Spaghettini

It's Friday - my day off, and of course, the day I leave to do all my chores.  Ugh - I loathe housework...I digress.

In this week's Ottawa Organics delivery, were some beautiful, large, vibrant green, spinach leaves and some gorgeous, firm bella mushrooms.  I did toy with the idea of leaving the house and grabbing some lunch in town, but that would mean getting dressed - properly.  So, instead, I decided to use some of nature's bounty for my lunch.  It was really quick - really - it took only about 15 minutes from start to finish.  The result was healthy and delicious and it was enjoyed with a crisp, chilled glass of 2009 Hardy's Stamp of Australia Riesling Gewurztraminer.  Delish!

Here's what I made and here's what you'll need for lunch for 1:

1 serving of spaghettini (yes, I did weigh it :-) - 85 grams )
1/4 cup white onion, chopped
1 clove garlic, finely chopped
1 cup of bella mushrooms, sliced
1/2 teaspoon fresh chopped thyme
1/2 cup of fresh spinach, washed, spun dry, chopped
1 teaspoon of flour
2 teaspoons of olive oil
1 teaspoon of unsalted butter
1/4 cup of low sodium chicken stock
Salt and pepper to taste

- Start the pasta water to boil - don't forget to salt the water once it starts boiling
- Heat olive oil in a skillet over medium heat
- Saute onion and garlic until fragrant, about 2 minutes
- Add mushrooms to the pan, sprinkle with a pinch of salt and season with pepper
- Saute until very soft - about 7 to 8 minutes, stir in the thyme
- Meanwhile cook the pasta according to directions on the package
- Add the butter, stir until melted
- Reduce heat and add flour to pan, stir until it is no longer visible
- Add chicken stock to pan, stir to incorporate and slowly thicken
- When thickened to your liking, add spinach and stir until wilted - increase heat a little if necessary
- Toss pasta with the mushrooms and spinach - adjust seasonings if necessary
- Top with fresh grated Parmesan


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