Pasta Florentine Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 8-10 oz penne pasta
3 cups medium sliced shitake or porcini mushrooms, stems removed
3 cups spinach
3 cups heavy cream (I have used half and half)
3/4 cup shredded or grated Parmesan cheese
1/2 cup roughly chopped walnuts
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
Salt and pepper to taste
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Directions: |
Directions:Cook pasta until al dente, drain and reserve 1/2 cup pasta water; set aside. Heat olive oil in pan or skillet over medium heat and sauté mushrooms seasoned with salt and pepper. Cover and cook for 15-20 minutes or until softened. Add spinach to mushrooms and add lemon juice. Cook until spinach is wilted and add walnuts. Add cream to spinach and mushrooms, stirring well, and mix in Parmesan cheese. If sauce is too thick add a little pasta water one tablespoon at a time. Taste and season with salt and pepper if necessary. Pour drained pasta into sauce and toss well to coat thoroughly. Cook on low heat for 5 minutes, or until sauce thickens and sticks to pasta. Serve hot and garnish with more Parmesan. |
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Number Of
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Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:20 minutes |
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