Spinach, Tomato and Portobello Pasta

By Amanda Barnier and The Test Kitchen

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Spinach, Tomato and Portobello PastaKamut 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.1 user reviews.

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Spinach, Tomato and Portobello Pasta
Photography by Yvonne Duivenvoorden

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	520520 cal
pro	21 g21g pro
total fat	20 g20g total fat
sat. fat	4 g4g sat. fat
carb	72 g72g carb
fibre	9 g9g fibre
chol	11 mg11mg chol
sodium	783 mg783mg sodium
potassium	712 mg712mg potassium
% RDI:	-
calcium	2323 calcium
iron	3737 iron
vit A	5252 vit A
vit C	2020 vit C
folate	4141 folate

Preparation time: 25 minutes
Total time : 25 minutes

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 pine nuts 3 3tbsp tbsppine nutpine nuts
3 tbsp olive oil 3 3tbsp tbspolive oil
3 cloves garlic , minced3 3cloves garlic, minced
1 shallot , diced1 1shallotshallots, diced
2 large portobello mushrooms , stemmed, halved and thinly sliced2 2large portobello mushrooms, stemmed, halved and thinly sliced
2 cups grape tomatoes , halved2 2cups cupsgrape tomatogrape tomatoes, halved
12 oz kamut penne 12 12oz ozkamut penne or whole wheat penne
6 cups baby spinach 6 6cups cupsbaby spinach
2 tbsp red wine vinegar 2 2tbsp tbspred wine vinegar
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
1/2 cup grated parmesan cheese 1/2 1/2cup cupgrated 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