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Pasta with Spinach, Mushrooms, Pumpkin, and Hazelnuts

Recipe information

  • Yield

    4 servings

Ingredients

Omit

Sausage

Add

2 10-ounce boxes frozen chopped spinach, defrosted
1 cup chopped toasted hazelnuts

Preparation

  1. Wring out the spinach in a kitchen towel until dry. Start the pan with EVOO as in the master recipe, #27, and add the mushrooms, garlic, and onions. Cook until brown, then add the spinach, separating it with your fingertips as you add it to the pan. Combine and heat the mixture for 2 minutes, then add the wine and proceed as above. Top the pasta with cheese, chives, and the toasted hazelnuts.

Rachael Ray 365: No Repeats
TagsPastaSpinachLeafy GreensVegetableHazelnutNutMainDinnerEasySauteCookbooks
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