Pasta w/Spinach & Portobellos

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* Exported from MasterCook *

 

Pasta with Spinach and Portobellos

 

Recipe By : Nava Atlas

Serving Size : 6 Preparation Time :0:00

Categories : Pasta Vegetables

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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

3 tablespoons pine nuts (pignolis)

1 package organic rotini

SIZE OF PACKAGE - 10 to 12 ounces

1 tablespoon extra-virgin olive oil

4 organic garlic cloves -- minced

6 ounces organic portobello mushroom caps -- * see note

10 ounces fresh organic spinach, well rinsed -- stemmed and

chopped

15 ounces nonfat organic ricotta cheese

1/4 cup fresh organic Parmesan cheese

salt -- to taste

freshly ground black pepper -- to taste

 

*This recipe calls for 6 ounces organic portobello mushroom caps, cut crosswise

in half, then thinly sliced.

 

In a large, un-oiled skillet, toast pine nuts over medium heat until golden.

Remove them and set aside on a plate.

 

Cook pasta according to package directions until al dente, then drain.

 

Meanwhile, heat oil in the same skillet. Add garlic and sauté over medium-low

heat until golden, about 2 to 3 minutes. Add sliced mushrooms and 1 tablespoon

of water and cook covered, until they wilt, about 3 to 4 minutes. Add as much

of the spinach as will fit into the skillet. Cover and allow to wilt down

briefly; stir and repeat with remaining spinach. Steam until the spinach is

just wilted and bright green.

 

Combine pasta and the spinach mixture in a large serving bowl. Add ricotta and

most of the Parmesan cheese and gently combine. Season with salt and pepper;

stir again. Sprinkle with toasted pine nuts and remaining Parmesan cheese.

 

*AUTHOR'S NOTES*

The earthy flavor of portobellos, pine nuts and plenty of garlic make a hearty

dish.

 

 

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NOTES : This recipe is brought to you via the courtesy of the Nava Atlas.

 

This recipe comes from the Great Life magazine - Issue April 2000 (p. 44)

regarding the article " Miracles with Mushrooms " (pp.42-45) by Nava Atlas, who is

the author of several vegetarian cookbooks. Visit her Web site, " In a

Vegetarian Kitchen, " at (www.vegkitchen.com).