247/365 Mushroom-Spinach Pasta

Friends and Fitness Enthusiasts,

Since I had leftover raw mushrooms and thyme, I decided to try to make a cream sauce for pasta. This recipe was inspired foremost from my mother since she makes this wonderfully herbed mushroom sauce and a recipe from a book called 400 Sauces: Dips, Dressings, Salsas, Jams, Jellies & Pickles; How to Add Something Special to Every Dish for Every Occasion, from Classic Cooking Sauces to Fun Party Dips by: Catherine Atkinson, Christine France, Maggie Mayhew (longest book title ever, sorry!). Is this dish healthy? Not particularly but, it is delicious. The heavy cream and butter aren't so bad as long as you don't drink the sauce after you've eaten the pasta, mushrooms, and spinach.

Ingredients:
2 tbsp olive oil
1 tbsp butter
1 box of mushrooms (any kind), chopped to bite size pieces (the little, blue plastic bins at the grocery store)
1 tbsp fresh thyme, chopped
a couple sprigs of parsley chopped or 1/2 tsp parsley flakes
2 cloves garlic
salt and ground black pepper to taste
4 cups of fresh spinach, chopped
1 cup heavy whipping cream
favorite pasta (I chose Cavatappi)

Recipe:
1. Heat oil in a pan on medium-low. Add the butter and hear it sizzle.
2. Add the mushrooms, herbs, garlic, and salt; stir it every so often. About 7 min in, while the mushrooms are still cooking, add the fresh spinach on top so that it will wilt; put a cover on the pan; turn the spinach over so that it will cook evenly.
3. Meanwhile, cook your pasta to al dente.
4. When the mushroom is cooked and tender, take off the lid, and turn the heat up so that any excess water will cook off. Watch carefully so it doesn't burn. Once excess water is cooked off, add the cream and bring it to a boil. After it's boiled, put the lid back on and turn off the heat.
5. After your pasta is ready, drain it, pour it into a bowl, then immediately pour the mushroom-spinach sauce over the pasta. Top with cheese if desired.

I was rather impressed with the simplicity and flavor of this dish. I hope you enjoy!

In health,

Lauren

61/365 Get Gnocched Up with Zucchini Sauce on Top

Friends and Fitness Enthusiasts,

Gnocchi is simply delicious potato pasta. After a 2 hour adventure making it with my dear friends Jan and Sarah, we were graciously rewarded with a wonderful meal. Gnocchi, like any pasta, needs an incredible sauce to go with it. Enter my creation inspired by several recipes I found online. Here are the recipes for gnocchi and the Creamy Zucchini Sauce.

2 tbsp Grapeseed oil (or Olive Oil)
1 onion, sliced or diced
1 garlic clove, smashed and minced
1 tsp. salt
1 medium zucchini, sliced into slivers
1 medium squash, sliced into slivers
1 can of condensed mushroom soup
2/3 c. chicken broth
2/3 c. milk
1 tbsp Gorgonzola cheese
1 tsp. paprika
1 tsp. tumeric

1. Heat oil on medium until fragrant.
2. Cook onion and garlic until onion is fragrant.
3. Add salt, zucchini, and squash. Saute.
4. Pour in remaining ingredients.
5. Heat until cooked thoroughly and ingredients are well blended
6. Serve over gnocchi.

Is this recipe really very healthy? I'd say mostly because of the zucchini and squash and not so much because of the hunk of cheese. In this case, the Gorgonzola is for savory flavor and creaminess. Sometimes, you just have to put down your calorie calculator and commit to eating something healthy and delicious. I give you permission. Plus, my Italian roommate Fabrizio approved. Enough said.

In health,

Lauren