GEMELLI W/ SPINACH, MUSHROOMS, AND MOZZARELLA
Steps:
- 1. Cook the pasta al dente according to ;kg directions. Drain well, return to the pot, and cover to keep warm. 2. Coat a L nonstick skillet w/ the cooking spray or evoo and add the garlic, mushrooms, thyme, oregano, and black pepper. Place the skillet over medium-high heat and cook, stirring frequently, for several minutes, or until the mushrooms have released their juices and are nicely browned. Cover the skill periodically if it begins to dry out. Add a few t of broth if needed. 3. Add the broth to the skillet and cook stirring occasionally, for several minutes or until the broth is reduced by half. Add the spinach, pine nuts, and cook, stirring frequently, for a minute or two or until the spinach is wilted. Add the pasta, and toss to mix well. Add a little more broth if the mixture seems dry. 4. Remove the skillet from the heat and toss in the parmesan. Divide the mixture among 4 dishes and top ea serving w/ 1/4 C of the mozzarella cheese and a T of the scallions.
CREAMY MUSHROOM & SPINACH PASTA
Toss together tagliatelle, mushrooms and spinach in a parmesan and crème fraîche sauce to make a quick and low calorie dinner that takes just 25 minutes
Provided by Liberty Mendez
Categories Dinner
Time 25m
Number Of Ingredients 9
Steps:
- Heat the oil in a medium saucepan over a medium heat and fry the onion and mushrooms for 10 mins, or until softened and browned slightly. Meanwhile, cook the pasta following pack instructions.
- Add the garlic to the pan with the mushrooms and cook for 2 mins more. Tip in the crème fraîche and parmesan, stir to combine, then add the baby spinach. Set aside.
- Remove the pasta from the heat and drain, reserving 25ml of the water. Toss the pasta in the creamy mushroom sauce, put back on the heat and cook over a low heat until the spinach wilts, about 5 mins. Pour in enough of the reserved water to loosen slightly. Season with black pepper and finish with a sprinkle of chilli flakes, if you like.
Nutrition Facts : Calories 491 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 27 grams protein, Sodium 1 milligram of sodium
CRUNCHY PESTO & MOZZARELLA BAKED MUSHROOMS
Italian green basil sauce makes a good base for this stuffed, vegetarian dish with creamy mascarpone and light rocket salad
Provided by Lucy Netherton
Categories Dinner, Main course
Time 45m
Number Of Ingredients 11
Steps:
- Heat half the oil in a small pan and cook the onion and chopped mushroom stalks for 5-8 mins until soft. Tip into a bowl, allow to cool slightly, then add the mascarpone, lemon zest, pesto, mozzarella and seasoning.
- Heat oven to 200C/180C fan/gas 6. Grease a small roasting tin and add the whole mushrooms, upside-down, in a single layer. Divide the stuffing between the mushrooms, spreading out to fill the middle of each one. Top each with crumbs and a grind of black pepper, then bake for 25-30 mins until the mushrooms are tender and the topping is crisp.
- Meanwhile, make the dressing. Whisk the remaining oil with the lemon juice and some seasoning. Dress the rocket leaves and tomatoes just before serving with the stuffed mushrooms and garlic bread, if you like.
Nutrition Facts : Calories 560 calories, Fat 38 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 13 grams sugar, Fiber 6 grams fiber, Protein 30 grams protein, Sodium 1.8 milligram of sodium
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