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GEMELLI WITH MUSHROOMS AND SPINACH

Recipe for July 31, 2009

Recipes from Cynthia O'Connor O'Hara

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8 ounces dried gemelli (short pasta twists)
1 tablespoon olive oil
2 medium scallions, thinly sliced
1 cup sliced fresh white mushrooms
2 garlic cloves, minced
1 tablespoon butter
4 cups shredded spinach
1/4 teaspoon salt, plus more to taste
1/8 teaspoon pepper, plus more to taste
1/3 cup heavy (or whipping) cream
2 tablespoons grated Parmesan cheese

Begin cooking gemelli in a large saucepan according to package directions. Meanwhile, heat oil in a 12-inch skillet over medium heat until hot. Stir in scallions, mushrooms, and garlic; cook until mushrooms are just tender, about 3 minutes, stirring frequently. Add butter, spinach, 1/4 teaspoon salt, and 1/8 teaspoon pepper; cook until spinach has slightly wilted, about 2 minutes, stirring frequently. Drain gemelli; return to saucepan. Add heavy cream, and mushroom mixture; cook over medium-low heat until gemelli absorbs most of the liquid, 1 to 2 minutes, tossing to combine. Sprinkle with cheese; toss to combine. Season with salt and pepper. Makes 4 servings.
Copyright © 2009 by Cynthia O’Connor O’Hara

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