Tonight's Dinner - Fusilli with Tomato, Spinach & Mushroom Sauce

[Guest guest]

This came out terrific. So good. I adapted it from the Tra Vigne Seasons

Cookbook - such a great book. Lots of veggie recipes even though it isn't a

vegetarian cookbook. Everything sounds so tempting.

 

* Exported from MasterCook *

 

Fusilli with Mushroom, Tomato & Spinach Sauce

 

Recipe By : RisaG

Serving Size : 4 Preparation Time :0:00

Categories : Greens Mushrooms

Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/3 cup sun-dried tomatoes -- shredded*

boiling water

balsamic vinegar

Pasta:

1 lb dried fusilli pasta

Sauce:

2 tbsp extra-virgin olive oil

3 cups mixed mushrooms -- diced

salt and pepper

3 cloves garlic -- minced

3 tbsp fresh parsley leaves -- chopped

2 cups tomato sauce -- your favorite**

1/2 cup Parmesan cheese -- divided

2 cups spinach leaves -- thick julienne

2 tbsp pine nuts -- toasted

dash Tabasco Pepper & Garlic Sauce -- to taste

 

For sun-dried tomatoes: Place tomatoes in a large bowl. Drizzle with a bit

of the balsamic vinegar and pour the boiling water over them. Cover and let

sit for 20-30 minutes until soft. Drain well. Squeeze out excess water.

Discard marinade.

 

For pasta: Put a big pot of water up to a boil. When boiling, add salt (2

tbsp is usually good) and the fusilli. Cook according to package directions

(14-16 minutes). When cooked, drain well. Reserve a bit of the cooking

water.

 

For sauce: While pasta is cooking, heat the oil over medium-high heat until

hot. Add the mushrooms. Do not move them for 1 minute so you sear their

flavor in. Saute mushrooms until brown all over, about 5 minutes. Season

with salt and pepper. Add garlic and saute briefly. Add parsley and shredded

sun-dried tomatoes. Cook quickly, removing the pan from the heat to prevent

burning.

 

Add tomato sauce and simmer.

 

As soon as the pasta is done, add the pasta to the sauce mixture and toss

well. Add 1/4 cup cheese and reserved pasta cooking water. Add half the

spinach and toss until it is barely wilted.

 

Put the pasta in the serving bowl. Scatter the remaining spinach leaves over

the pasta. Sprinkle with the nuts and the remaining cheese. Serve

immediately. Pass additional cheese at the table. Also serve with additional

red pepper flakes or hot sauce.

 

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NOTES : Risa's notes:

 

* Hydrate the tomatoes by soaking in boiling water for 20 minutes or so.

Then shred them.

 

** If using jarred or canned tomato sauce, put the sauce in a pot and heat

to a simmer. Add a pinch of marjoram or oregano, 1 clove of garlic, minced

and a pinch of crushed red pepper flakes. Simmer for 15 minutes. Remove from

heat.

 

RisaG