It’s warming, yet fresh – a perfect all year-round dish. What’s even more appealing is that it’s a breeze to throw together. A family favourite that will have your guests thanking you for such a wonderful meal!
You can make your own pasta, and I do when I find the time because it enhances the velvety texture and flavour of the pasta. But, when I’m pressed for time during the weeknight I use a high quality Italian packaged pasta. It’s closest to the real deal and less hassle for the busy home cook.
You may have noticed a similar recipe I posted last year. This one is slightly different adding more vegetables and a touch of cream.
What you’ll need for four people…
16 – 20 cherry tomatoes
6 medium portobello mushrooms halved and diced
2 zucchini’s sliced thinly into ovals at an angle
4 servings of papardelle pasta
4 tablespoons of butter
1 shallot diced into very small squares
4 cloves of garlic diced very small
1 cup of white cooking wine
2 cups of pre-cooked Italian tomato sauce (I make a huge sauce and freeze it for pizzas and pastas)
4 cups of baby spinach leaves
Sea salt and cracked pepper
1/4 cup of cream
1/2 grated Parmesan cheese
Once you have prepped all of the ingredients above, bring a pot of water to a boil for your pasta. Once at a boil, add some salt to the water and place your pasta in the pot. Cook until al dente and strain with cold water. Put aside and mix through a bit of olive oil so the pasta doesn’t stick.
While you are prepping your pasta heat up a large saucepan to med-high and add olive oil to the pan – enough to glaze.
Next, melt butter into the pan.
Add the shallots and cook for a few minutes until they become more transparent.
Add the garlic and cook for another minute, stirring frequently.
Now add your zucchini and mushrooms. Cook for a few minutes then add the white wine. Cook for another few minutes.
Throw in your cherry tomatoes and cook for 3-4 minutes stirring frequently.
Add the Italian tomato sauce that you have made previously or store bought – stir through until it covers the ingredients in the pan.
Stir through the pasta and add the cream.
Fold through spinach and 1/2 cup of graded Parmesan – cook for another minute or two.
Serve up! Add salt and pepper, shaved Parmesan and a lemon wedge.