Spinach, Tomato and Portobello Pasta
Spinach, Tomato and Portobello Pasta
Photography by Yvonne Duivenvoorden
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 520 |
| pro | 21 g |
| total fat | 20 g |
| sat. fat | 4 g |
| carb | 72 g |
| fibre | 9 g |
| chol | 11 mg |
| sodium | 783 mg |
| potassium | 712 mg |
| % RDI: | - |
| calcium | 23 |
| iron | 37 |
| vit A | 52 |
| vit C | 20 |
| folate | 41 |
- Preparation time: 25 minutes
- Total time : 25 minutes
- Portion size: 4
Kamut pasta, made from an ancient form of whole grain wheat, is usually found in the organic section of many grocery stores. You can use any whole grain pasta or even regular pasta for this dish.
Ingredients
- 3 tbsp 3tbsppine nutpine nuts
- 3 tbsp 3tbspolive oil
- 3 3cloves garlic, minced
- 1 1shallotshallots, diced
- 2 2large portobello mushrooms, stemmed, halved and thinly sliced
- 2 cups 2cupsgrape tomatogrape tomatoes, halved
- 12 oz 12ozkamut penne or whole wheat penne
- 6 cups 6cupsbaby spinach
- 2 tbsp 2tbspred wine vinegar
- 1/2 tsp 1/2tspsalt
- 1/2 tsp 1/2tsppepper
- 1/2 cup 1/2cupgrated parmesan cheese
Preparation
In small skillet, toast pine nuts over medium-low heat until golden, about 4 minutes. Set aside.
In large skillet, heat oil over medium heat; cook garlic and shallot, stirring occasionally, until slightly golden, 3 to 4 minutes.
Add mushrooms; cook, stirring, until beginning to soften, about 4 minutes. Add tomatoes; cook over medium-high heat until skins begin to wrinkle, 1 to 2 minutes.
Meanwhile, in large pot of boiling salted water, cook pasta according to package directions. Drain and return to pot, reserving 1/2 cup of the cooking liquid.
Stir in mushroom mixture, spinach, vinegar, salt, pepper, reserved pine nuts and 1/4 cup of the cooking liquid, adding more liquid as needed to coat. Serve sprinkled with Parmesan cheese.
Source : Canadian Living Magazine: December 2011
