Best Gemelli W Spinach Mushrooms And Mozzarella Recipes

SAUTEED SPINACH AND MUSHROOMS

Steps:

• Heat the oil in a medium saute pan or skillet (not nonstick) over medium-low heat. Add the garlic and cook until fragrant, about 2 minutes (do not let the garlic brown). Push the garlic off to the side of the pan and add the mushrooms. Increase the heat to medium high and season the mushrooms with salt and pepper to taste. Cook, stirring occasionally, until the mushrooms are cooked through and begin to become golden in spots, 10 to 12 minutes.
• Add the spinach, sprinkle with an additional pinch of salt and turn with tongs until wilted. (If you can't fit all the spinach in the pan, cover it for a few minutes, then uncover, stir and add the rest.) Transfer to a serving platter, drizzle with the vinegar and serve warm.

CREAMY MUSHROOM & SPINACH PASTA

Steps:

• Heat the oil in a medium saucepan over a medium heat and fry the onion and mushrooms for 10 mins, or until softened and browned slightly. Meanwhile, cook the pasta following pack instructions.
• Add the garlic to the pan with the mushrooms and cook for 2 mins more. Tip in the crème fraîche and parmesan, stir to combine, then add the baby spinach. Set aside.
• Remove the pasta from the heat and drain, reserving 25ml of the water. Toss the pasta in the creamy mushroom sauce, put back on the heat and cook over a low heat until the spinach wilts, about 5 mins. Pour in enough of the reserved water to loosen slightly. Season with black pepper and finish with a sprinkle of chilli flakes, if you like.

GEMELLI W/ SPINACH, MUSHROOMS, AND MOZZARELLA

Steps:

• 1. Cook the pasta al dente according to ;kg directions. Drain well, return to the pot, and cover to keep warm. 2. Coat a L nonstick skillet w/ the cooking spray or evoo and add the garlic, mushrooms, thyme, oregano, and black pepper. Place the skillet over medium-high heat and cook, stirring frequently, for several minutes, or until the mushrooms have released their juices and are nicely browned. Cover the skill periodically if it begins to dry out. Add a few t of broth if needed. 3. Add the broth to the skillet and cook stirring occasionally, for several minutes or until the broth is reduced by half. Add the spinach, pine nuts, and cook, stirring frequently, for a minute or two or until the spinach is wilted. Add the pasta, and toss to mix well. Add a little more broth if the mixture seems dry. 4. Remove the skillet from the heat and toss in the parmesan. Divide the mixture among 4 dishes and top ea serving w/ 1/4 C of the mozzarella cheese and a T of the scallions.