Wednesday, September 8, 2010

Pasta, Mushrooms & Sautéed Greens

One of the great frustrations in my life is buying salad greens that immediately start to wilt in my refrigerator. I'm sure those cooking for 4+ people go through vegetables quickly enough, but I'm just one small person and my spinach/mixed greens always start to get slimy before I have time to eat them. So yesterday, after eating a lunch of brand new but borderline questionable salad greens, I decided to fight back and wilt the damn things myself, via a sauté pan. Since spinach and other greens cook down so dramatically, this is a great way to use up that box of leaves saying its long goodbye in your fridge.



Image © keyingredient.com


I made this up as I went along and didn't take any photos, so the picture above is the closest representation I could find online.

8 oz pasta
3 Tbs evoo
8 oz salad greens (I used a spring mix consisting mainly of spinach and arugala)
5 oz mushrooms of your choice (I used baby portabella)
2 cloves garlic
1/4 cup sun dried tomatoes (optional)
salt, pepper

1. Bring a medium saucepan of water to a boil for your favorite pasta. I used medium shells, although I think bowties would be great for this recipe too. For a little added flavor (read: sodium) I like to cook my pasta in chicken bullion when I'm not using a sauce.

2. While you're waiting for your water to boil, slice mushrooms and dice fresh garlic.

3. Dump your pasta into the water and boil uncovered for the appropriate time (8-10 minutes). Drain and set aside.

4. While your pasta is cooking, heat a couple tablespoons of olive oil in a large skillet. Sauté sliced mushrooms in olive oil until tender and darkened, about 5 minutes. Add fresh garlic and continue sauteeing for a couple minutes until garlic is soft. If you want to use sun dried tomatoes, add them into the mix now.

5. Add greens and move them around on the skillet until they cook down.  You may want to add a drizzle more olive oil if they soak it all up. Add a pinch of salt and pepper as the greens and mushroom mixture cooks.

6. As soon as your greens are wilted to your satisfaction, remove from heat and mix in with your cooked pasta. Top each serving with freshly grated parmesan and salt and pepper, if desired.

This tastes even better reheated the next day after the pasta has really picked up all the flavors.

1 comment:

  1. Sounds great! And it is good to have a way to use up greens quickly. Frequently their goodbye isn't even all that long.

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...