Mushroom Spinach Pasta
This dish has a Southern Italian feel about it, as it is quickly made.
It captures the flavor of the seasons, moving from summer to autumn.
The colors of red, green and almost white look very Italian. And the
taste is, well, delicious with Charbono.
12 oz crimini mushroom, sliced
1 lb spinach, fresh, and roughly chopped, no stems please
1 lb pasta, gemelli works for us
2 large tomatoes, garden fresh, diced, retain liquid if any
2 T garlic, minced
2 T + 2 T olive oil, one you like the flavor of
1 1/2 cup chicken broth
1/8 to 1/4 cup parmesan, grated
This is Mama's style: quick, not cooked 3 hours, then better the next
day. Put garlic and olive oil in a large fry pan, sauté until garlic is
golden (too much makes it bitter, so don't leave the stove). Meanwhile,
start a large pot of water boiling for pasta. To garlic, add diced
tomatoes and chicken broth; reduce heat and simmer about 15 minutes,
stirring occasionally, to reduce slightly, but not dry.
Stir mushrooms into pan of sauce, cover and simmer 10 minutes. Add
pasta to water. Cook according to package directions to just past al
dente. Just before pasta is finished, drop in spinach with pasta to
cook slightly. I do about 2 minutes before pasta is done.
Drain pasta and spinach with a colander. Place into serving dish, toss
with 2 T olive oil. Pour sauce over pasta, add 1/2 of Parmesan, and toss
to coat. Top with remaining Parmesan. Enjoy with Charbono and
friends and family.(courtesy of Joanne (Perata) Havard)