Angel hair pasta, fresh mushrooms and spinach, a drizzle of oil, a sprinkling of cheese, and a perfectly runny egg combine to make this lightened up Mushroom Florentine Pasta.
Traditionally, florentine pasta is made with a cream sauce, but I promise that you won’t miss the cream in this recipe. For a heartier meal, grilled chicken or shrimp is a great addition to this pasta. However, please believe me that the pasta stands nicely on its own.
Oh, how happy this light pasta dish makes me! I ate this pasta for dinner and then for lunch the following day as well. While I’m typically not one to mention the nutritional information for my recipes, just so you know, half of this pasta recipe, as written, comes in at under 300 calories.
My children surprised me by enjoying this Mushroom Florentine Pasta as much as I did. Topped with a soft egg, this pasta is creamy and satisfying for lunch or for dinner.
For ease of serving more than two people, I double or triple this recipe and then instead of serving each plate with a pretty egg on top – because, let’s be honest, I’m lazy some nights.
I’ll soft cook several eggs at once in the skillet, roughly chop them, and then toss the chopped eggs gently with the pasta to mix them throughout each serving.
Kitchen Tip: I use this skillet and this microplane to make this recipe.
Mushroom Florentine Pasta
Ingredients
- 4 ounces angel hair pasta cooked and drained
- 1/4 cup pasta cooking water reserved
- 2 teaspoons olive oil
- 5 ounces crimini or white mushrooms thinly sliced
- 1 cup fresh baby spinach roughly chopped
- 1/2 teaspoon kosher salt plus more to taste
- 1/4 teaspoon freshly cracked pepper plus more to taste
- 1/4 cup shaved or finely grated Parmesan or Pecorino Romano cheese
- 2-3 eggs steamed or fried until medium soft
Instructions
- Cook the pasta according to directions (reserving 1/4 cup pasta water as it cooks!), drain, and set aside. Do not rinse the cooked pasta.
- In a stainless skillet over medium to medium-high heat, warm the oil. Add the mushrooms, stir to coat and then spread them across the pan. Let the mushrooms cook without stirring for 2-3 minutes, until browned. Stir and let cook a few more minutes until soft. Add the spinach. Sprinkle with salt and pepper, and stir to wilt. Add the cooked pasta back into the skillet.
- Toss with tongs and taste the pasta. Add salt, if needed. Add a splash of pasta water, if the pasta is dry. Divide the pasta into bowls, sprinkle with cheese, and top each bowl with an egg. Enjoy!
- Directions for soft cooked eggs:
- Melt ½ tablespoon butter in a large non-stick skillet over medium-low heat. When the butter begins to foam, tilt the pan to coat the bottom with butter. Add 2 eggs to the skillet. When the edges of the eggs turn white, season lightly with salt and pepper. Add a tablespoon of water to the pan and cover with lid. Cook for 2 minutes, until the eggs are done to your liking. Slide the cooked eggs onto a plate and tent with foil.
Here are some more pasta recipes you might like:
Bow Tie Pasta with Bacon and Brussels Sprouts by Creative Culinary
Israeli Couscous by Barefeet In The Kitchen
Pasta Puttanesca by Simply Recipes
Chili Pasta Bake by High Heels and Grills
Asian Pasta Salad by Barefeet In The Kitchen
Pesto Chicken Caprese by Nutmeg Nanny
Karen (Back Road Journal) says
A drippy egg instead of a cream sauce works every time… I love this!