February 26, 2010

Weeknight Pasta with Winter Greens and Mushrooms

Props to Marulka for giving me the recipe and guiding me through the execution :)!

This pasta recipe is very easy to cook and extremely versatile. Marulka and I cooked it with different kind of veggies and the result was always delightful. You can substitute the vegetables with whatever you have available at the moment, and add sausage, sea food, or chicken.
 Ingredients:
  • Veggies - I used chard, kale, and mushrooms.
  • Pasta - Rigatoni, Penne, or Fettuccine.
  • 2 strips bacon, cut into small pieces
  • 2 garlic cloves and 1 shallot, finely chopped
  • 1 tbsp olive oil
  • Cheese - Le Gruyere and Parmesan 
  • Black pepper and salt to taste
STEP 1: First wash the greens and mushrooms. Roughly chop the greens and quarter the mushrooms.






STEP 2: Grind a cup of each Gruyere and Parmesan cheeses.

STEP 3: In a skillet cook the bacon in the olive oil. Save some of the fats for the mushrooms. Then saute the onions and the garlic.

STEP 4: Start to boil the pasta, following the instructions on the package.
STEP 5:Saute the greens.
 STEP 6: Use halve of the bacon fat to brown the mushrooms in a large pan.
STEP 7: Add the sauteed greens to the pan with the mushrooms. Add the pasta and stir. Add the cheese and freshly ground black pepper.

STEP 8: Serve the pasta with sprinkled Parmesan on top, pour a glass of wine and ENJOY!

3 comments:

  1. I had an impromptu dinner party yesterday and cooked (almost the same dish) added broccoli raab...also pasta was home made:)

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  2. Yum yum yum. This looks really good. Will try it sometime this week.
    :)

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