PASTA: Spinach w/Fusilli Lunghi

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* Exported from MasterCook II *

 

Spinach w/Fusilli Lunghi

 

Recipe By : Monday to Friday Pasta/Michele Urvater

Serving Size : 2 Preparation Time :0:20

Categories : Greens Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

salt

1 1/2 pounds (2 bunches) fresh spinach, mustard greens,

turnip greens, kale, broccoli rabe, or

Swiss chard

1/4 pound fresh mushrooms

2 cloves garlic

1 pound fusilli lunghi, Margherita, short fusilli

OR rotini

2 tablespoons olive oil

2 tablespoons water

freshly ground black pepper

 

1. Bring a large pot of salted water to a boil for the pasta.

 

2. Stem the spinach, place it in a large bowl, cover it with cold

water, and set it aside. Remove the mushroom stems and thinly slice

the caps. Peel and mince the garlic. Then swish the spinach aroudn in

the water, and using your hands, squeeze out the excess moisture.

Chop the leaves coarsely.

 

3. Add the pasta to the boiling water and cook until it is tender but

still firm to the bite, 8 to 10 minutes.

 

4. About 5 minutes before you think the pasta will be done, heat the

oil in a large skillet over high heat. Stir in the mushrooms. Add the

water and reduce the heat to medium. Cover the skillet and simmer

until the mushrooms are tender, about 2 minutes. Uncover, add the

garlic, and increase the heat to high again, and saute just until you

get a whiff of the garlic, about 30 seconds.

 

5. Add half the spinach and stir until it has wilted somewhat, about

15 seconds. Add the remaining spinach and continue to stir until it

is wilted but still bright green, about 2 minutes. Remove the skillet

from the heat, season the spinach to taste with salt and pepper, and

keep warm, covered, off the heat until the pasta is done.

 

6. Drain the pasta and return it to the pot, off the heat. Add the

spinach mixture and mix thoroughly. Adjust the seasoning, and serve

immediately.

 

Variations: Spinach and Feta Cheese with Fusilli: In step 5, mix 1/4

lb crumbled feta or dry goat cheese with the pasta and spinach

mixture.

 

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NOTES : I make this dish only when I'm cooking for two because who

wants to wash volumes of fresh spinach? This recipe just doesn't work

with frozen spinach, so if you are even less inclined than I am to

wash gritty greens, you might substitute watercress or romaine

lettuce.

 

I usually serve this as a main course, and I round out the meal with

an easy starter such as sliced tomatoes or cucumbers vinaigrette.