Linguine with Spinach, Mushrooms and Pine Nuts
This elegant looking (and tasting) pasta is actually a snap to put together, making it a good weeknight meal option. You can also use walnuts in lieu of the pine nuts, if you prefer. This recipe makes two servings.
PREP TIME: 10 minutes
COOK TIME: 20 minutes
6 ounces linguine or spaghetti
1 tablespoon olive oil
1 tablespoon butter
6 ounces mushrooms (use any variety you like), sliced
1/2 yellow onion, finely chopped
2 handfuls baby spinach leaves
2 cloves garlic, minced
1/4 cup pine nuts, toasted*
1/4 cup heavy cream
1/4 cup dry white wine or vegetable stock
4 ounces grated parmesan cheese
Salt and pepper, to taste
Chopped fresh parsley, for garnish
Cook pasta until al dente, according to package directions. Drain and set aside.
Heat a large skillet to medium-high and add oil and butter. Sauté mushrooms and onions until vegetables begin to soften and onions become fragrant, about 5 minutes. Add garlic and cook for two more minutes.
Deglaze the pan with wine or stock, making sure to scrape up the brown bits from the bottom of the pan with a wooden spoon. Add cream, spinach, pine nuts and parmesan and stir gently to combine. Add pasta back in and cook until the pasta absorbs some of the sauce and the dish thickens slightly.
Season with salt and pepper to taste. garnish with parsley and serve immediately.
* To toast pine nuts, add them to a small, dry skillet heated to medium. Stir frequently until the nuts begin to slightly brown and become fragrant, about three minutes. Remove from heat.