Tonight, I didn't feel like cooking. We had Red Snapper planned, but I simply didn't have the energy. So, we created a pasta dish that was fast, delicious, and nutritious. We chopped fresh mushrooms and sauteed them in olive oil with garlic salt and fresh ground black peppercorn until they were nice and golden brown. In the meantime, we started the pasta and waited to the last minute to make our wilted spinach. To finish the dish, we drizzled garlic olive oil from the Stinking Rose and fresh ground pepper. The dish may have been better with parmesan cheese added or as my wife Katie mentioned, a fresh chopped tomato.
Bowtie Pasta with Sauteed Mushrooms & Wilted Spinach:
Bowtie pasta
Mushrooms, sliced
Fresh Baby Spinach
Olive Oil
Pepper
Garlic Salt
Cook the pasta to preference. Saute mushrooms in olive oil and garlic salt until golden brown, about 8-10 minutes over high heat. To wilt spinach, place sufficient water in a pot to cover spinach. Boil the water and add the spinach. Stir the spinach for 2-3 minutes until the structure of the spinach leaf is floppy. Mix all ingredients together and drizzle with olive oil. Optionally, top with fresh chopped basil, tomato or parmesan cheese.
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