spinach and mushroom angel hair aglio 'olio pasta
This low salt pasta dish highlights the noaddedsaltguy cooking method/style: "using the ingredients WITHIN the meal to flavor it". The pasta is cooked WITH the spinach and some herbs (no salt in the water, of course!!), drained, then added to the sauteed mushrooms. Add some grated cheese and you're set. Absolutely delicious and under 300 mg of salt per serving.
prep time
10 Min
cook time
20 Min
method
Stove Top
yield
3 serving(s)
Ingredients
- CHEESE MIX
- 1/8 cup grated Romano cheese
- 1/8 cup grated Asiago cheese
- 1/8 cup grated Parmesan cheese
- 1/8 cup blue cheese (optional)
- OTHER INGREDIENTS
- 12 ounces fresh baby spinach
- 8 ounces sliced mushrooms
- 5 cloves fresh garlic
- 2 sprigs fresh rosemary
- 1/2 cup olive oil
- 2 teaspoons freshly ground black pepper
- 1/3 pound angel hair pasta, dry
- 3 tablespoons unsalted butter
- 1 teaspoon red pepper (optional)
How To Make spinach and mushroom angel hair aglio 'olio pasta
-
Step 1Combine the cheeses; let sit. -
Step 2Put 3 cloves of garlic (sliced up), 1 tsp of black pepper and the rosemary in the pasta water. Bring to a boil.
-
Step 3Remove the rosemary and add the pasta.
-
Step 4Once the pasta starts to soften, add the spinach to the water.
-
Step 5Slowly sauté the olive oil, 2 cloves garlic (thinly sliced), 1 tsp of black pepper, red pepper (optional), and the mushrooms in a saucepan till the mushrooms are soft. Don't burn the garlic.
-
Step 6Cook the pasta until al dente; drain the pasta/spinach; add to the sautéed musrooms. Combine thouroghly.
-
Step 7Add the butter; mix again until the all of the ingredients are combined; cover and let sit for a few minutes.
-
Step 8Separate into pasta bowls and add the cheese mix (1-2 tbsp each) to taste.
-
Step 9Serve!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes