Ingredients
10 oz linguini (I prefer whole wheat)
5 oz package of baby spinach
5 oz crimini mushrooms, cleaned and thickly sliced
1 large garlic clove, finely minced
1/4 c extra virgin olive oil
1/2 c of low-fat Feta, crumbled
1/3 c parmigiano reggiano
2 tsp dried oregano
Directions:
Set a pot of salted water a-boil then dump in the linguini.
Whilst that cooks, combine the mushrooms, and spinach in a large bowl. Whence the pasta is al dente (or as cooked as you like) transport the noodles to the bowl with one of those forked scoopers, that way there’s plenty of moisture to wilt the spinach and tenderize the mushrooms. Mix together with tongues, adding pasta water by the ladleful, if necessary, to expedite the tenderizing-wilting process. Drizzle in olive oil. Then sprinkle minced garlic, oregano, feta and parmigiano reggiano over and mix. Divide into bowls then mangia!
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Neither Beans, nor zucchini are mentioned in the ingredients list… what type of beans… how much zucchini???
This looks delicious! BUT…the ingredient list is not correct. Beans, zucchini, tomato sauce, canned tomatoes, and onions are not listed ingredients. I hope you’re able to update the recipe soon because I would love to try it!
Looks like we can just disregard all but the last sentence of the first paragraph. Start the recipe with where it says, “Set a pot of salted water a-boil then dump in the linguini.” The first paragraph must be from a different recipe. Good luck!