Inspired by a recipe at Eatwell 101 blog, this recipe fits the bill for a low-cholesterol (as recommended by my doctor) but tasty main dish. It is definitely on my “make again” list.
Spinach, Mushroom & Pasta Skillet 2 main dish servings
7 oz. farfalle (bow tie) pasta
1 1/2 to 2 tablespoons olive oil
8 oz. cremini mushroom, sliced
1/4+ cup red pepper, diced (optional)
2 cloves garlic, thinly sliced
8 oz fresh spinach
About 1/4 cup low-sodium broth
1/2 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes (adjust to level of heat desired)
Coarse black pepper and Kosher salt, to taste
2 to 3 tablespoons Parmesan cheese, grated
- Cook pasta in salted water until al dente, according to the package instructions. Drain and reserve a little pasta water to use to thicken the sauce near the end.
- Heat olive oil in a large skillet. Add the mushrooms and sauté for about 3 minutes until lightly browned. Add red peppers during the last minute or so.
- Add garlic and cook for about 30 seconds longer.
- Deglaze the pan with a bit of vegetable broth. Reduce the heat and cook for another 1 to 2 minutes. Remove mushrooms to a plate and set aside.
- In the same skillet, add the spinach, Italian seasoning and red pepper flakes. Add additional broth if needed and cook for 2 minutes until spinach is wilted. Adjust seasoning with salt and pepper.
- Push spinach on the side in the skillet, add mushroom and drained pasta in the pan. Add a little pasta liquid and allow to simmer slightly to form a glaze or a sheen on pasta and veggies.
- Add Parmesan cheese and stir the ingredients to combine.
Recipe without photos . . .
Spinach, Mushroom & Pasta Skillet 2 main dish servings
About 7 oz. farfalle (bow tie) pasta
1 1/2 to 2 tablespoons olive oil
8 oz. cremini mushroom, sliced
1/4+ cup red pepper, diced (optional)
2 cloves garlic, thinly sliced
8 oz fresh spinach
About 1/4 cup low-sodium broth
1/2 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes (adjust to level of heat desired)
Coarse black pepper and Kosher salt, to taste
2 to 3 tablespoons Parmesan cheese, grated
- Cook pasta in salted water until al dente, according to the package instructions. Drain and reserve a little pasta water to use to thicken the sauce near the end.
- Heat olive oil in a large skillet. Add the mushrooms and sauté for about 3 minutes until lightly browned. Add red peppers during the last minute or so.
- Add garlic and cook for about 30 seconds longer.
- Deglaze the pan with a bit of vegetable broth. Reduce the heat and cook for another 1 to 2 minutes. Remove mushrooms to a plate and set aside.
- In the same skillet, add the spinach, Italian seasoning and red pepper flakes. Add additional broth if needed and cook for 2 minutes until spinach is wilted. Adjust seasoning with salt and pepper.
- Push spinach on the side in the skillet, add mushroom and drained pasta in the pan. Add a little pasta liquid and allow to simmer slightly to form a glaze or a sheen on pasta and veggies.
- Add Parmesan cheese and stir the ingredients to combine.
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