Thursday, May 26, 2011
I haven't been inspired to try much of anything new lately but with all of the veggies and fruits coming into season right now, I don't want to miss out on them, either. My recipe for Tuscany Pasta came together rather quickly with some fresh ingredients that I had on hand. It's a light dish full packed full of flavor.
1 lb of shell pasta, cooked
2 cans of diced tomatoes with basil and oregano
3 tbsp Italian seasonings
olive oil for cooking vegetables
1 16 oz container of button mushrooms, sliced
3 tbsp minced garlic in olive oil
1 bag of fresh spinach
freshly grated Parmesan cheese, for topping (optional)
Cook pasta, drain and set aside.
While the pasta is cooking, pour the two cans of tomatoes into a large sauce pot. (big enough to hold cooked pasta). Stir in Italian seasoning and cook over medium heat for 20 minutes, stirring occasionally.
In a large frying pan, drizzle two tbsp. of olive oil. Add mushrooms to the pan, along with the garlic and saute until the mushrooms start to soften. Remove the mushrooms to a bowl and keep warm.
In the same frying pan, drizzle in one more tbsp. of olive oil. Add entire bag of spinach to the pan. Toss the spinach to coat it with the olive oil. Cook over medium heat until the spinach just starts to wilt. This will happen very quickly so do not stop tossing the spinach while it is cooking. Spoon the spinach into the bowl with the mushrooms.
Once the tomatoes have cooked for 20 minutes, add the mushrooms and spinach to the sauce. Stir to mix well. Continue simmering for 5-10 minutes.
Pour the cooked shells into the pot of tomato sauce. Toss well to evenly coat the pasta.
To serve, spoon into bowls and top with freshly grated Parmesan cheese.