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omnomnomPretty much what the title says! Here, have some proportions...
OK, so:
-1 box penne pasta, cooked, drained and tossed with a LITTLE bit of oil. I used gluten-free pasta because, well, non-gluten girl needs non-gluten foods, but you could use whole wheat or even regular penne. Heck, use bowties or spaghetti or something. You want something with surface area here.
-2 packages frozen chopped spinach
-2 packages baby portabella mushrooms, sliced. Either purchase them sliced or slice them yourself, no matter.
-1 big handful sundried tomatoes, sliced. I prefer mine bite-sized for optimum distribution.
-1 clove garlic, minced
-fresh cracked pepper
-shredded Parmesan cheese
-EDIT: a big dollop of sour cream
Obviously, cook the pasta. While the pasta is cooking, put your spinach into a frying pan with a lid that fits. Turn it on medium-high. Add a couple tablespoons of water to help it defrost, and break up the block until it's mostly not frozen but is still steaming. Put the garlic in and sauté for a couple minutes. Add the pepper and the mushrooms on top and put lid on. Allow to cook for 5-7 minutes, until mushrooms start to "sweat" and garlic smells nutty and sweet. Add the sundried tomatos and steam for another 1-2 minutes.
Remove from heat and mix together with pasta. EDIT: Mix in sour cream. When serving, top with cheese and mix in.
The best part? It's even better as leftovers. Yay!
-Kat
Edited to add sour cream. It helps bind everything together. You can leave it out if you don't want it, I guess, but you'll want to add some butter or something.
OK, so:
-1 box penne pasta, cooked, drained and tossed with a LITTLE bit of oil. I used gluten-free pasta because, well, non-gluten girl needs non-gluten foods, but you could use whole wheat or even regular penne. Heck, use bowties or spaghetti or something. You want something with surface area here.
-2 packages frozen chopped spinach
-2 packages baby portabella mushrooms, sliced. Either purchase them sliced or slice them yourself, no matter.
-1 big handful sundried tomatoes, sliced. I prefer mine bite-sized for optimum distribution.
-1 clove garlic, minced
-fresh cracked pepper
-shredded Parmesan cheese
-EDIT: a big dollop of sour cream
Obviously, cook the pasta. While the pasta is cooking, put your spinach into a frying pan with a lid that fits. Turn it on medium-high. Add a couple tablespoons of water to help it defrost, and break up the block until it's mostly not frozen but is still steaming. Put the garlic in and sauté for a couple minutes. Add the pepper and the mushrooms on top and put lid on. Allow to cook for 5-7 minutes, until mushrooms start to "sweat" and garlic smells nutty and sweet. Add the sundried tomatos and steam for another 1-2 minutes.
Remove from heat and mix together with pasta. EDIT: Mix in sour cream. When serving, top with cheese and mix in.
The best part? It's even better as leftovers. Yay!
-Kat
Edited to add sour cream. It helps bind everything together. You can leave it out if you don't want it, I guess, but you'll want to add some butter or something.
no subject
on 2011-11-04 03:23 am (UTC)no subject
on 2011-11-04 03:51 am (UTC)no subject
on 2011-11-04 04:24 am (UTC)no subject
on 2011-11-04 04:35 am (UTC)no subject
on 2011-11-04 03:50 am (UTC)no subject
on 2011-11-04 03:55 am (UTC)I also added a couple grinds of rosemary and garlic to my finished product, which added some nice flavors.
no subject
on 2011-11-05 07:24 pm (UTC)no subject
on 2011-11-04 04:25 am (UTC)