Saturday, July 18, 2009
Green Pasta Skillet
Interested in going green? This dish is packed with green nutrients! Spinach. Pasta. Mushrooms. Garlic. Cheese. Yum. It was a hit at our place for dinner.
Green Pasta Skillet - Snow White
1/2 package of frozen spinach, thawed
1/2 box of tri-colored rotini (really, any pasta would work)
3 garlic cloves, minced
1/2 medium onion, diced
8 oz mushrooms, sliced
1/2 C chicken broth (or pasta water)
1/4 C half and half (or milk)
1/2 C Parmesan cheese, shredded
salt and pepper, to taste
1 large tomato, diced (optional)
Boil pasta according to directions.
In a large skillet, saute mushrooms with garlic and onion. When mushrooms are tender and onions translucent, add the spinach, salt and pepper and cook until warmed.
Add chicken broth (or water from the boiling pasta) to the spinach mix, and allow the dish to simmer for about 5 minutes. You'll want a little liquid remaining, so you may need to add more as it cooks (or, turn the heat down).
Then, add in the half and half (or milk) and stir to combine.
Add drained pasta to the mix (and diced tomatoes, if desired) and stir well. Remove from the heat.
Then, top with Parmesan cheese and stir to combine. Season with additional salt and pepper, if desired.
Serve warm (or have the leftovers cold). Additionally, you can add some grilled chicken, or some garlic-sauteed chicken! Yum.