Yesterday was our first CSA delivery of the season and what a gorgeous bounty it brought! We received a full pound of beautiful organic spinach as well as mushrooms (amongst other things), so last night I put them to good use. This vegetarian pasta is filling, flavorful and a feast for the eyes.
SODIUM CONTENT: 217 mg per serving
1 16-oz. pkg. dry linguine
1 lb. fresh spinach
2 T. olive oil
1 medium onion, diced
3 cloves garlic, minced
8 oz. cremini (Baby Bella) mushrooms, sliced
freshly ground black pepper, to taste
1/4 c. grated parmesan cheese
Cook the pasta according to package directions. Drain and set aside.
Remove tough stems from the spinach leaves, then wash well and shake or pat dry. Chop coarsely if desired.
Heat the oil in a large saute pan over medium heat. Add the onion and garlic and cook, stirring, 3 minutes. Add the mushrooms and cook, stirring, until mushrooms have begun to wilt and release some of their juice. Add the spinach and continue to cook, stirring, until the spinach has wilted. Season with freshly ground black pepper to taste. Remove from heat. Spoon over the cooked pasta and sprinkle with grated parmesan cheese. Serve immediately, garnished with crushed red pepper flakes, if desired.