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Extra Parmesan Rigatoni with Sautéed Spinach and Mushrooms
Created by: Howcan Team
Ingredients
- 1 lb rigatoni pasta
- 1/4 cup extra virgin olive oil
- 4 cloves garlic, minced
- 8 oz baby spinach
- 8 oz mushrooms, sliced
- 1 cup grated parmesan cheese
- Salt and pepper to taste
Instructions
- Cook the rigatoni pasta according to package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Add the sliced mushrooms to the skillet and cook for 5-6 minutes until they are tender and browned.
- Add the baby spinach to the skillet and cook for 2-3 minutes until wilted. Season with salt and pepper to taste.
- Add the cooked rigatoni to the skillet and toss to combine with the sautéed spinach and mushrooms.
- Sprinkle the grated parmesan cheese over the pasta and toss to coat evenly. Cook for an additional 1-2 minutes until the cheese is melted and the pasta is heated through.
- Serve the extra parmesan rigatoni with sautéed spinach and mushrooms hot, garnished with additional parmesan cheese if desired.
The Extra Parmesan Rigatoni with sautéed spinach and mushrooms is a delightful pasta dish that originated in Italy. This classic recipe has been perfected over generations, with each chef adding their own unique twist. The dish features al dente rigatoni pasta coated in a rich and creamy Parmesan sauce, complemented by the earthy flavors of sautéed spinach and mushrooms. This dish is a popular choice in Italian restaurants around the world, but it is particularly renowned in the regions of Tuscany and Emilia-Romagna. For the best version of this dish, seek out a restaurant with a skilled chef who knows how to balance the flavors of the Parmesan, spinach, and mushrooms to perfection. The key to getting this dish right lies in using high-quality Parmesan cheese and fresh, vibrant spinach and mushrooms. For a unique twist, some chefs may add a touch of truffle oil or crispy pancetta to elevate the flavors even further. Whether you're dining in a cozy trattoria in Florence or a bustling osteria in Bologna, the Extra Parmesan Rigatoni with sautéed spinach and mushrooms is a must-try for pasta lovers.
35 min
4
450 calories
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