Large pasta

Vegetarian Quick Florentine Pasta

Simple and satisfying Florentine pasta.

Fresh grated nutmeg is often forgotten in cream sauces. Not in this one!

Collections: Italian Pasta Vegetarian

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Vegetarian Quick Florentine Pasta Recipe

Ingredients
  • 1 box of long pasta, spaghetti or linguine
  • 1 bunch fresh spinach, cleaned, stems removed
  • 1 bunch watercress, cleaned and stems removed
  • 1 - 8oz can cooked mushrooms, or 8 oz fresh mushrooms cooked and drained
  • 1 - 10oz can Alfredo sauce
  • 1-2 tablespoons cooking oil (preferably olive oil)
  • to taste salt
  • to taste fresh cracked pepper
  • to taste fresh grated nutmeg
  • to taste fresh grated parmesan, gruyère, or emmental cheese
  • to taste fresh parsley for garnish
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Preparation Instructions

1. Cook pasta according to package directions. Keep warm.

2. Blanch spinach or water cress in salted boiling water for 30 sec or so and drain. Squeeze/strain greens for less water in sauce. (Add 1 tablespoon of baking soda to boiling water to neutralize even more acidity of greens - optional)

3. Drain canned or jarred mushrooms, or cook fresh mushrooms just till juice is rendered. (Juice will turn sauce dark, so drain it if wished.)

4. Heat sauce in 2 quarts sauce pan, add pasta to warm up, add greens and mushrooms and warm up. Add salt, grind of pepper, dash of fresh nutmeg. (Not too much!)

5. Garnish with grated parmesan or grated (real) gruyère or emmental, parsley and serve .

Bon appétit!

Helpful Hints

If sauce is too runny to taste, add 1-2 tablespoons of corn starch slurry and heat until thickened .

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