Healthy Shiitake Spinach Pasta
[Photo credit: Alex Paternostro]
by Seth Paternostro
October 21, 2021
Here, we need not worry that a little is too much. As the fat is pure and the trappings simple, verdant greens, curly cavatappi, and a few fungi fill stomachs and empty bowls. While elaborate preparations (eventually) take your breath away, a healthy supper is always welcome in our hearts.
Serves 4
Total time
45 minutes
Equipment:
cutting board, chef’s knife or cleaver, sturdy pan (preferably heavy, flat-bottomed wok), large pot, colander, kitchen tongs, wooden spoons, measuring cups and spoons, tasting fork, clean towels, microplane zester
Tableware:
plates and utensils
Ingredients
3 tbsp extra virgin olive oil
1 lemon
3 cloves garlic
6 large shiitake mushrooms
6 oz spinach
½ tsp black pepper, plus as needed
1 lb dried cavatappi pasta
Water, as needed
Salt, as needed
Parmigiano reggiano, as needed
Instructions
Set out all equipment, tableware, and ingredients. Gently rinse the mushrooms and spinach.
Bring 4 quarts of water to a boil in a large pot, and add at least two large handfuls of salt.
Heat the pan over medium.
Remove the entire stem of the shiitakes, then thinly slice the heads. Reserve the ends for mushroom stock if desired.
Pour the extra virgin olive oil into the pan, swirl, then add the shiitake mushrooms.
Lightly salt, and stir to fully coat in the fat, adding more olive oil if the mixture looks too dry. Cook until softened and just beginning to brown.
Meanwhile, peel, and thinly slice the garlic. Zest the lemon, then quarter it.
Stir in the garlic until fragrant, then add the black pepper, lemon zest, and squeeze a quarter of lemon over. Taste, and adjust salt, pepper, and acid.
Turn the heat up to medium-high, then add the spinach and a pinch of salt, mixing with the mushrooms until bright green and softened. Taste, adjust, then turn off the heat.
Cook the pasta until almost al dente, which can sometimes be a few minutes before the time listed on the box.
Reserve ½ cup of pasta cooking water, drain the pasta, combine with the mushrooms and spinach over high heat, and mix in the cooking water using two wooden spoons until the noodles are evenly coated and neither soupy nor dry.
Turn off the heat, grate over ½ cup parmigiano reggiano, and toss once more.
Divide the pasta among the warmed bowls, and garnish with black pepper and more parmigiano reggiano.
[Photo credit: Alex Paternostro]
NUTRITION FACTS:
Calories 390 Total Fat 13g (17%) Saturated Fat 2.2g (11%) Cholesterol 3mg (1%) Sodium 206mg (9%) Total Carbohydrate 62.2g (23%) Dietary Fiber 5.7g (20%) Total Sugars 1.2g Protein 12.1g Vitamin D 0mcg (0%) Calcium 89mg (7%) Iron 3mg (19%) Potassium 246mg (5%) - Note: Please read our Nutrition Disclaimer.
Seth Paternostro is a writer and recipe developer based in Chicago. He is a co-founder of Our American Cuisine and graduated summa cum laude from Princeton University with an A.B. in East Asian Studies. You can learn more about him here.
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