As summer winds down, the garden is flexing it’s might to provide that last wave of perfectly ripened, fresh wares that are so simply and deliciously woven into meals.  Last night, I created a quick, super simple pasta that is healthy and delicious using three main ingredients fresh from Il Giardino!
 
Pasta alla Giardino
 
Fresh Baby Spinach – about 12 ounces
10-12 Shittake Mushrooms, sliced
15-20 Cherry Tomatoes, halved
3 cloves garlic, minced
1/2 Vidalia Onion, sliced
Large handful of basil, chiffonade
Sale e Pepe
Extra Virgin Olio
 
In a large skillet, saute the onions, garlic and mushrooms in about 1/4 cup olive oil until the onions soften and the mushrooms take on a “toasted” aroma. This imparts a hearty earthiness to this healthful pasta. 
 
As the pasta is cooking, add the sliced cherry tomatoes and the basil and soften.  Season with salt and pepper.  About 5 minutes before the pasta is finished, add the spinach and toss through.  Add about 1/2 cup pasta cooking water to the skillet to wilt the spinach and help form the sauce.
~ Here’s the skillet just after adding the Spinach. Note the consistency of the Tomatoes ~

Once the pasta is done – I used Mezzi Rigatoni for this – drain to the skillet, toss to combine and remove to a serving platter.  Sprinkle with Pecorino and pass more at the table.  Delicious, healthy and simple!

~ The Serving Bowl ~

And finally…

~ The Chef’s Plate ~

Finito!










JOIN OUR NEWSLETTER
Looking for even more wine tasting notes, recipes, news, and insider info not found anywhere else? Sign up for the Tuscan Vines newsletter.
We hate spam. Your email address will not be sold or shared with anyone else.