No matter what or how you celebrate, I think we can all agree
that this is an exceptionally busy time of the year. During the entire month of
December, I want to make cooking as easy for myself as possible. Yes, I will
admit, Marie Calender is going to pay a visit one night, perhaps two, this
week. And, I may end up carrying out from my favorite Chinese restaurant, but
largely I intend to cook. During busy times, the crockpot gets put to good use,
and pasta makes many an appearance.
There is a lot to like about pasta.
It's often a one-pot meal, it can be paired with both meat and meatless
ingredients, and it goes together in a flash. Tonight's dinner is going
to be meatless, but will get protein from the inclusion of a healthy amount of
walnuts. This is a great recipe to have at hand because it can double as both a
main or side dish. I spotted it on the 12 Tomatoes blog and have made it numerous times since. Use what you have on
hand. For example, I have swapped out the spinach for both leeks and
kale, I have made it heartier by browning ground Italian sausage or slices of
kielbasa to add to the dish, and have used everything from walnuts to pecans to
even peanuts in the preparation.
Pasta Florentine
8-10 oz. penne
pasta
3 cups crimini mushrooms, stems
removed, sliced
3 cups fresh spinach
1 cup heavy cream
3/4 cup Parmesan cheese
1/2 cup walnuts, roughly chopped
1 tablespoon freshly squeezed
lemon juice
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground
pepper, to taste
Bring a large pot of generously salted water
to boil.
Heat 1 tablespoon olive oil in a
large pan or skillet over medium heat and sauté mushrooms, seasoned with salt
and covered, for 15-20 minutes, or until softened.
Stir occasionally and reduce heat
if mushrooms start to burn.
Add spinach to mushrooms and pour
in lemon juice. Cook until wilted, then add walnuts.
Cook pasta according to packaging directions,
or until al dente. Drain (reserving 1/2 cup pasta water) and set aside.
Add heavy cream to the spinach and
mushrooms, stirring well, and mix in Parmesan cheese. If sauce is too thick,
add pasta water one tablespoon at a time.
Taste and season with salt and
pepper, if necessary.
Pour drained pasta into the sauce
and toss well to coat thoroughly. Cook on low heat for 5 minutes, or until
sauce thickens and sticks to pasta.
Transfer to serving plates,
garnish with more Parmesan and serve hot.
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Looks so good, and that type of pasta really holds the sauce well!
ReplyDeleteHope you are enjoying your holiday season this year.
This looks amazing, Pattie!! Have a very merry Christmas!
ReplyDeleteGeeze....I wish I had a big ol Italian pasta bowl of that right now. Looks so delicious. May have to add this to prime rib meal on Christmas!
ReplyDeleteOh my this looks good. I would sure like a warm bowl of this pasta right about now.
ReplyDelete