Mushroom and Pine Nut Spaghetti
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
* Spaghetti, cooked (pasta), 100 grams * Red Ripe Tomatoes, .5 cup cherry tomatoes *Shallots, diced, 100 grams (or 1 small yellow onion, washed and diced) * Garlic, 1 clove (sliced, chopped or crushed) * Mushrooms, fresh, .5 cup, pieces or slices * *Pine Nuts, 1 tbsp * Basil, 5 leaves (ripped, not cut with a knife) *Baby Spinach, fresh, 8 leaves (whole) * Sun Dried Tomatoes, 2 piece * Parmesan Cheese, grated, .25 cup * Olive Oil, (from sundried tomatoes) 1 tbsp * Salt to taste * Pepper, black, to taste
Makes one large portion (you can easily add chicken or salmon to this dish):
Cook pasta according to packet instructions:
Boil the pasta in enough water to cover, add salt if required. pasta should be cooked "al dente" (meaning "to the tooth", it should not be soggy.)
Meanwhile, add 1 tbsp of oil from the sun dried tomatoes to a pan and gently saute the shallots. After a few moments or when they look translucent, add the garlic and mushrooms. Finally, add the cherry tomatoes for the last minute of cooking time. This should take approximately 10 minutes in total.
When everything is cooked, take the pan off the heat and add the ripped basil and baby spinach. Stir gently until wilted.
Finally, pile the drained pasta into a bowl or onto a plate, spoon the mushroom mixture over the top and lightly mix pasta and topping. Add the toasted pine nuts and serve sprinkled with parmesan cheese with salt and pepper to taste.
If you have prepared chicken or salmon to serve with this, place it on top, whole or sliced.
You can add more oil if you wish but obviously, this will add calories and fat to your meal.
* Note: if you can't find sun dried tomatoes in olive oil, buy dried and soak in oil, preferably overnight but at least 4 hours or until the oil changes color slightly.
The measurements are according to my taste so if you want to add more of anything, it is your choice. Just don't forget to re-calculate if you add more cheese, sun dried tomatoes, pasta, pine nuts or oil - everything else can be increased without too many issues.
Number of Servings: 1
Recipe submitted by SparkPeople user UZUME13.
Cook pasta according to packet instructions:
Boil the pasta in enough water to cover, add salt if required. pasta should be cooked "al dente" (meaning "to the tooth", it should not be soggy.)
Meanwhile, add 1 tbsp of oil from the sun dried tomatoes to a pan and gently saute the shallots. After a few moments or when they look translucent, add the garlic and mushrooms. Finally, add the cherry tomatoes for the last minute of cooking time. This should take approximately 10 minutes in total.
When everything is cooked, take the pan off the heat and add the ripped basil and baby spinach. Stir gently until wilted.
Finally, pile the drained pasta into a bowl or onto a plate, spoon the mushroom mixture over the top and lightly mix pasta and topping. Add the toasted pine nuts and serve sprinkled with parmesan cheese with salt and pepper to taste.
If you have prepared chicken or salmon to serve with this, place it on top, whole or sliced.
You can add more oil if you wish but obviously, this will add calories and fat to your meal.
* Note: if you can't find sun dried tomatoes in olive oil, buy dried and soak in oil, preferably overnight but at least 4 hours or until the oil changes color slightly.
The measurements are according to my taste so if you want to add more of anything, it is your choice. Just don't forget to re-calculate if you add more cheese, sun dried tomatoes, pasta, pine nuts or oil - everything else can be increased without too many issues.
Number of Servings: 1
Recipe submitted by SparkPeople user UZUME13.
Nutritional Info Amount Per Serving
- Calories: 566.8
- Total Fat: 28.5 g
- Cholesterol: 19.8 mg
- Sodium: 1,798.1 mg
- Total Carbs: 59.4 g
- Dietary Fiber: 6.2 g
- Protein: 23.9 g
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