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.
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