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.
Servings: 2- 3 servings
Ingredients
4ouncesangel hair pastacooked and drained
1/4cuppasta cooking waterreserved
2teaspoonsolive oil
5ouncescrimini or white mushroomsthinly sliced
1cupfresh baby spinachroughly chopped
1/2teaspoonkosher saltplus more to taste
1/4teaspoonfreshly cracked pepperplus more to taste
1/4cupshaved or finely grated Parmesan or Pecorino Romano cheese
2-3eggssteamed 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.