July 20, 2014

pasta with creamed spinach and tomatoes

 This pasta has fresh mozzarella slices alongside tomatoes, mushroom, and creamed spinach.  It is an adult version of macaroni and cheese plus some veggies.  It's delicious!

Like I have mentioned before, pasta being one of my favorite foods (as if you couldn't tell),  I love pasta shapes and I am always looking for one I have yet to try.  For this dish I found a fun one... welcome, trottole. 

Servings 4-6
Total Time 45 minutes

  • 1 pound baby spinach leaves
  • 1 tablespoon butter
  • 1 large garlic clove, minced
  • 1 cup heavy whipping cream
  • 1/2 cup soft goat cheese, at room temperature
  • sea salt (or kosher)
  • freshly ground black pepper 
  • 16 ounces mushrooms, sliced
  • 1/4 cup pine nuts
  • 1 pound pasta (for gluten-free make sure to choose a gluten-free pasta)
  • 1 large tomato, chopped
  • 4 ounces fresh mozzarella, cut into 1/2 inch pieces


Preheat the oven to 400 degrees F.

Lightly grease a baking sheet or use parchment paper.  Spread out the mushrooms into a single layer and sprinkle with sea salt.  Bake for 10 minutes, add the pine nuts, and roast for an additional 5 minutes.  Remove and set aside.

Melt the butter in a large skillet over medium heat.  Add the garlic and saute until softened, about 2 minutes.  Add the cream and goat cheese and whisk until smooth and beginning to boil, about 2 minutes.  Stir in the spinach and toss until wilted.  Season with salt and pepper.  Set aside.

Bring a large pot of salted water to boil.  Cook the pasta according to package directions.  Drain and return to the pot.  Add the mushrooms, creamed spinach, tomato, mozzarella, and season with salt and pepper. 

Serve topped with pine nuts and enjoy!!!

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