Mushrooms bring umame (a hearty, meaty flavor) to this vegetable-intensive entree.
Prep time: 10 minutes
Cook time: 20 minutes
Serves: 4-6, probably with leftovers
1 pound whole wheat macaroni (or your favorite pasta)
2 Tablespoons + 3 Tablespoons olive oil, separated
1 tablespoon butter
1 clove garlic, crushed
8 ounces sliced oyster mushrooms (or your favorite)
2-3 cups fresh spinach, frozen spinach, or cooked hearty greens (kale, collards, etc)
salt to taste
pepper to taste
shredded Parmesan cheese for garnish
Cook the pasta. While pasta is cooking, heat 2 TB olive oil in a skillet over medium heat and cook the garlic for 1 minute, stirring. Add the peppers and cook for another 3 minutes. Add the mushrooms and spinach and cook, stirring, for 4-5 minutes or until peppers are tender crisp and spinach is wilted.
Drain the pasta when al dente, return to the pasta pot, and stir in the vegetables from the skillet.
Serve, seasoning to taste with salt and pepper and topping with Parmesan cheese.
Variation: add chopped cooked chicken, pork, or sausage.
Photo and recipe by Tod Dimmick