by MrsWheelbarrow
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my 68 recipes »
A&M's Testing Notes:
Expand CollapseMrsWheelbarrow's Notes:
Expand1 pound farfalle or other fun pasta shape Ask a question about this ingredient
olive oil Ask a question about this ingredient
1 quart cremini (or really any) mushrooms, sliced Ask a question about this ingredient
1 garlic clove, minced Ask a question about this ingredient
generous pinches red pepper flakes Ask a question about this ingredient
salt & pepper Ask a question about this ingredient
4 cups fresh baby spinach leaves, rinsed and spun in the salad spinner Ask a question about this ingredient
2 tablespoons butter Ask a question about this ingredient
3 anchovies Ask a question about this ingredient
1/2 cup pine nuts, toasted Ask a question about this ingredient
1/2 cup bread crumbs, toasted Ask a question about this ingredient
1/2 cup freshly grated parmesian cheese Ask a question about this ingredient
1/2 teaspoon lemon zest Ask a question about this ingredient
In a large stockpot, bring salted water to a boil. Cook the pasta al dente.
Ask a question about this stepWhile the pasta cooks, heat some olive oil in a large wide saute pan with sides. I use an AllClad 4 qt. saucier.
Ask a question about this stepAdd the mushrooms and season with the red pepper flakes and salt and pepper. Cook slowly, undisturbed, until the mushrooms have given off their liquid and reabsorbed it - about 10 minutes.
Ask a question about this stepAdd the garlic and stir and cook briefly. Push the mushrooms off to the side, add the butter and anchovies to the center of the pan and cook and mash the fish up into the butter. Now stir the mushrooms back in.
Ask a question about this stepHopefully, the pasta is now ready, so drain it into a colander, and add it into the pan with the mushrooms and anchovies. Stir it around, then add all the spinach and toss to cook. The heat of the pasta will wilt/cook the spinach.
Ask a question about this stepI like to serve this in a large shallow serving bowl. Drizzle a couple of tablespoons of olive oil into the bowl.
Ask a question about this stepStir the pasta, spinach, mushroom mix up well and add pasta water as necessary to make it a little saucy. Place in the serving bowl. Top with pine nuts, breadcrumbs, parmesian and lemon zest.
Ask a question about this stepI'm so glad you enjoyed it!
This dish is spectacular. I followed Amanda and Merrill's tasting notes and increased spinach and decreased pasta. Used orzo, just 1/3 cup. Didn't use breadcrumbs so with leftovers was able to make an incredible frittata. This food combination can be used in so many ways - like topping for a pizza - obviously without adding pasta.
I'm so glad you enjoyed the recipe. And I'm crazy about your adaptations! In fact, I'm putting spinach on the grocery list right now!
I loved this dish - it made a perfect mid-week dinner with friends. I arrived home from work at 6.30pm, and still had a great dinner on the table for friends just after 7pm. It was perfect for a mid-week meal in the middle of the holiday season - hearty, warm and delicious, without being heavy and high in calories. I used a little less pasta than suggested and more spinach, and also added sliced green onions as a garnish instead of the breadcrumbs. Thanks!
So glad you enjoyed it! I just realized I have all the ingredients in the house. Hmmm.
yum, yum, and more yum. the little additions of anchovies, lemon zest, toasted breadcrumbs and pine nuts make this stand out.
I added pics, feel free to remove them if you want! =)
How did I miss your addition of these terrific photos, LFL2E? I <3 them. - MrsW
I'm excited to test this recipe for an editor's pick! This is my kind of pasta dish- simple and fresh with a little twist. I'll try to take some good pics too =)
I'm so glad you're testing it! Please *do* take a fab photo! (I love the leftovers for breakfast w/a fried egg on top.)
OK, it really is time for me to master my fear of the "hairy fish". This looks to good to pass up.
I bet this would be fabulous with a brown rice / wild rice mixture, too. We consume so much of that (or Trader Joe's Brown Rice Medly . . . . . brown rice, black barley, daikon seeds), I always have some cooked and on hand in the fridge when the boys are home. I'm adapting this in that way for lunch today! Stay tuned. ;o)
Interesting idea!
Oh, this sounds good. Bookmarking this for dinner in the not-too-distant future.
Thanks! It's one of our favorites, for sure.
I am encouraged to hear that your husband has expanded his horizons...it gives me hope for my 'selective' eaters.
His horizons have expanded a little, but still primarily vegetarian and absolutely no mustard, vinegar, mayo, pickles, olives, asparagus, runny eggs, whole and/or raw tomatoes, stone fruit of any sort - and the list goes on. Regardless, we both love this dish and when I'm just out of ideas, it's a great recipe to turn to. I've been known to have it for breakfast with a nice runny egg, too!
Mmmm, yum, all my favorite ingredients, in one dish. I like how you sprinkle the last four on separately, as a topping, at the end. No wonder your husband loves this!!
I love the garnishes, too. And by the way, pecans work quite well, as do almonds.
Made this last night and as per others, I cut the pasta in half and added lemon juice. I also used anchovy paste because that's what I had. My husband, who doesn't think he likes anchovies, loved this.