Whole Wheat Pasta With Spinach Mushrooms And Tomatoes Food

PASTA WITH MUSHROOMS, TOMATOES & SPINACH

Steps:

• Cook pasta in a large stockpot of generously-salted boiling water according to package instructions. Drain, once it reaches al dente.
• While the pasta water is coming to a boil, melt butter in a large saute pan over medium-high heat. Stir in mushrooms mushrooms and season with a pinch of salt and pepper. Saute for 4-5 minutes until they are browned around the edges and cooked through, stirring occasionally. Transfer mushrooms to a separate plate, and return saute pan to the heat.
• Add olive oil to the pan and heat for 30 seconds, or until shimmering. Add the onion and saute for 3-4 minutes, or until mostly soft, stirring occasionally. Stir in tomatoes and garlic and a few generous pinches of salt and pepper, and saute for an additional 2-3 minutes, stirring occasionally. Add in wine, and stir to combine, being sure to scrape up any browned bits on the bottom of the pan. Add in the spinach one handful at a time, stirring it in and waiting 1 minute or so until it is slightly wilted before adding the next batch.
• Once the spinach is wilted and the pasta is cooked and drained, pour the vegetable mixture in with the pasta and stir to combine. Serve warm, garnished with optional toppings if desired.

WHOLE WHEAT PASTA WITH SPINACH, MUSHROOMS, AND TOMATOES

Steps:

• Cook pasta as directed, al dente. Drain when done and return to pan.
• In a large sauce pan, heat oil to medium and saute mushrooms and garlic.
• Add tomatoes, chicken, and italian seasoning and simmer an additional 2 minutes.
• Add fresh spinach and cooked pasta.
• Add salt and pepper as desired.
• Heat through and serve immediately topping with parmesan or feta.
• (You could also use raw diced chicken and cook that first instead of using the cooked chicken.).

WHOLE WHEAT PASTA

Steps:

• Stir together the all-purpose flour, whole wheat flour and salt in a medium bowl, or on a clean board. Make a hollow in the center, and pour in the olive oil. Break eggs into it one at a time, while mixing quickly with a fork until the dough is wet enough to come together. Knead on a lightly floured surface until the dough is stiff and elastic. Cover, and let stand for 30 minutes to relax.
• Roll out dough by hand with a rolling pin, or use a pasta machine to achieve the desired thickness of noodles. Cut into desired width and shapes. Allow the pasta to air dry for at least 15 minutes to avoid having it clump together.