Fields of Greens - Spinach Fetticine with Shiitake Mushrooms, Spinach, and Sun-Dried Tomatoes

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This is the last recipe I have formatted from this book. Won't be here tomorow

- hope everyone enjoys the holiday-

 

 

* Exported from MasterCook *

 

Spinach Fettucine with Shiitake Mushrooms, Spinach, and Sun-Dried Tomatoes

 

Recipe By :Fields of Greens - Annie Somerville

Serving Size : 2 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

1/2 pound fresh shiitake mushrooms

3 tablespoons extra-virgin olive oil

salt and pepper

3 garlic cloves -- finely chopped

1/4 cup dry white wine

1/2 pound spinach fettucine

1 small bunch spinach -- stems removed and leaves washed, 4 cups

packed

1 tablespoon pine nuts -- toasted

2 tablespoons chopped fresh herbs: marjoram, chives, and

thyme

grated Parmesan cheese

 

Serves 2 to 4. Spinach fettucine is a good pasta choice for this boldly

flavored dish. The deep, earthy taste of the shiitake mushrooms is heightened

by the sun-dried tomatoes; the toasted pine nuts add nutty sweetness, and the

quickly wilted spinach lightens all the flavors.

 

Set a large pot of water on the stove to boil. Remove the mushroom stems and

cut the caps into 1/2-inch slices.

 

Heat 2 tabespoons of the olive oil in a large saute pan; add the mushrooms, 1/2

teaspoon salt, and a few pinches of pepper. Saute over medium heat for 3 to 4

minutes, then add the garlic and wine. Cook for a minute or two to reduce the

wine, but not completely; leave a little liquid in the pan to keep the mushrooms

from sticking.

 

When the water boils, add 1 teaspoon salt. Add the pasta to the boiling water,

and while it's cooking add the spinach to the mushrooms along with 1/4 teaspoon

salt and a few pinches of pepper. Saute over medium heat for 1 minute, until

the spinach is just wilted, then reduce the heat and add the sun-dried tomatoes,

the remaining tablespoon of olive oil, and 1/4 cup of the pasta cooking water to

loosen the pan juices.

 

The pasta should be just tender at this point; drain it in a colander and add it

to the saute pan along with the pine nuts and herbs. Toss everything together

and season with salt and pepper to taste. Serve with freshhly grated Parmesan.

 

 

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Per Serving (excluding unknown items): 811 Calories; 27g Fat (29.2% calories

from fat); 26g Protein; 121g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol;

75mg Sodium. Exchanges: 8 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 5 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0