Ingredients with Measurements:
- 1 pound Primolino pasta
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 8 ounces mushrooms, sliced
- 4 cups fresh spinach
- 1/2 cup vegetable broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling pasta
- Large skillet or wok
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add Primolino pasta and cook according to package instructions until al dente.
2. While the pasta is cooking, heat olive oil in a large skillet or wok over medium heat. Add chopped onion and minced garlic and sauté for 2-3 minutes until fragrant.
3. Add sliced mushrooms to the skillet and cook for 5-7 minutes until they release their liquid and start to brown.
4. Add fresh spinach to the skillet and cook for 2-3 minutes until wilted.
5. Pour in vegetable broth and heavy cream and bring to a simmer. Cook for 5-7 minutes until the sauce thickens slightly.
6. Add grated Parmesan cheese to the skillet and stir until melted and combined.
7. Drain the cooked Primolino pasta and add it to the skillet with the mushroom and spinach sauce. Toss everything together until the pasta is coated in the sauce.
8. Season with salt and pepper to taste.
9. Serve hot and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
5. Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 425
Fat: 18g
Carbohydrates: 52g
Protein: 16g
Sodium: 450mg
Sugar: 4g
Fiber: 4g
Substitutions for ingredients:
- Primolino pasta can be substituted with any other type of pasta.
- Vegetable broth can be substituted with chicken broth or water.
- Heavy cream can be substituted with half-and-half or milk.
- Parmesan cheese can be substituted with any other type of hard cheese.
Variations:
- Add cooked chicken or shrimp to the dish for extra protein.
- Use different types of mushrooms, such as shiitake or portobello.
- Add diced tomatoes or roasted red peppers for extra flavor.
- Use different types of greens, such as kale or Swiss chard.
Tips and tricks:
- Make sure to salt the pasta water generously to add flavor to the dish.
- Reserve some of the pasta cooking water to thin out the sauce if it becomes too thick.
- Don't overcook the spinach or it will become mushy.
- Use freshly grated Parmesan cheese for the best flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Primolino with Mushrooms and Spinach in a large pasta bowl or individual plates. Garnish with extra Parmesan cheese and fresh herbs.
Garnishes:
- Freshly grated Parmesan cheese
- Chopped fresh herbs, such as parsley or basil
Pairings:
- Garlic bread or breadsticks
- Caesar salad
- Roasted vegetables
Suggested side dishes:
- Garlic bread or breadsticks
- Caesar salad
- Roasted vegetables
Troubleshooting advice:
- If the sauce is too thin, simmer it for a few more minutes until it thickens.
- If the sauce is too thick, add some of the reserved pasta cooking water to thin it out.
Food safety advice:
- Make sure to cook the pasta and sauce to the recommended temperatures to ensure food safety.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Primolino is a type of pasta that originated in Italy. It is similar to linguine but has a flatter shape.
Flavor profiles:
This dish is creamy, savory, and slightly earthy from the mushrooms and spinach.
Serving suggestions:
Serve this dish as a main course for dinner or as a side dish for a larger meal.
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Region: Italian