Spinach And Mushroom Pasta Recipe
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Ingredients
1 lb. fresh spinach, cleaned
4 large, ripe tomatoes, seeded and diced in 1/4 inch pieces
6 scallions, thinly sliced (tops and all)
2 Tbsp. drained capers
6 Tbsp. fresh dill, chopped
1/4 c. olive oil
Salt and black pepper to taste
1 lb. white mushrooms, stems removed, cleaned and sliced thin
2 hard boiled eggs, grated
1/2 lb. shaped pasta (fusilli or bow tie)
Directions
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.
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.
