Lighter Mushroom Florentine Pasta
Description
Florentine pasta is typically made in a cream sauce, but not in this lighter version. It's made with angel hair pasta, a little olive oil, a bit of grated cheese all topped with a runny egg or egg made to your liking.
Ingredients
4 oz. angel hair pasta, cooked and drained
1/4 c. pasta cooking water, reserved
2 t. olive oil
5 oz. crimini or white mushrooms, thinly sliced
1 c. fresh baby spinach, roughly chopped
1/2 t. kosher salt, plus more to taste
1/4 t. freshly ground black pepper, plus more to taste
1/4 c. finely grated Parmesan or Pecorino Romano cheese
1/2 T. butter
2-3 eggs steamed or fried until medium soft
1 T. water
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Cook pasta in well salted boiling water according to directions, about 4 minutes; reserve 1/4 c. pasta water after cooking; drain; set aside. DO NOT rinse the cooked pasta.
In a stainless skillet over medium to medium-high heat, warm the oil; add mushrooms; stir to coat; spread across the skillet; cook without stirring for 2-3 minutes, until browned; stir; let cook a few minutes until soft. Add spinach; sprinkle with salt and pepper; stir to wilt. Add cooked pasta back into the skillet; toss with tongs. Season to taste, adding salt, if desired. Add a bit of reserved pasta water if pasta is dry.
Serve, each serving sprinkled with cheese and topped with an egg.
Soft cooked eggs:
Melt ½ T. butter in a large non-stick skillet over medium-low heat. When butter begins to foam, tilt the skillet to coat the bottom with butter; add 2-3 eggs. When the edges of the eggs turn white, season lightly with salt and pepper. Add 1 T. water to the skillet; cover; cook for 2 minutes, until eggs are done. Slide the cooked eggs onto a plate; tent with foil to keep warm.
2-3 servings.