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23 March 2012

Dishes with Dee: Gotta Use It- Quick and Easy Pasta

The absolute worst thing about cooking for 2 people is that not everything comes in a suitable container for 2.
(Find me a couple that needs 5 pounds of potatoes)

Here's the problem:
What the hell do you do with all the extra stuff?

I had this situation come up recently.

The stuffs I had to use:
Mushrooms (Baby Bellas and Shitake)
Spinach
Heavy Cream
Chicken broth.
WTF?!

It was a random Thursday and Jeff and I don't usually do a ton of cooking on Friday and Saturday, and I knew that spinach would wilt by Sunday.
It gots ta be used.


The end result was a creamy spinach and mushroom pasta that was the bomb considering it was made with a bunch of neglected ingredients.

Here's what I used:
Garlic
Shallot
Mushrooms- Bella and Shitake- sliced
About 4 c. spinach
perhaps 1/2 a c. of cream
a few "glugs" of white wine
about a 1 c of chicken broth
a bit of EVOO
whole wheat pasta
shredded Parmesan for topping
salt and pepper


And here's what I did:

Cook the pasta to al dente, rinse, and set aside.

Finely chop ya shallots and garlic (I probs use 2 cloves)

EVOO to the pan.
Get it hot.
Add shallot and garlic and sweat it out about 3 minutes.

Add both kinds of mushrooms and cook for about 5 minutes.


Add the chicken stock and keep it cookin'

I let that simmer for about 4 minutes or so and then I added the wine and cream, stirred it up, and let it cook until the liquid reduced by about half.
Its safe to season it now.

Then add the spinach and continue cooking about 1 minute, the spinach will shrink up.


Then add the pasta to the pan and toss to coat.

Serve yo self.








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