<![CDATA[natty's pantry - Spaghetti With Spinach, Mushroom, Mascarpone And Parmesan Recipe]]>

Spaghetti With Spinach, Mushroom, Mascarpone and Parmesan Recipe : Nattyspantry.com

Happy Sunday you all!

It comes to another happy Sunday for me and I hope everyone is feeling the same.
Sunday is the day when I look forward to:
- posting something good on my blog
- saying “HI!” to all of you here
- spending my morning with friends and a special someone.
- having a cup of coffee
- relaxing

I hope you are all enjoying your weekend and summer. It is such a great summer here in Chicago, not too hot at all. We had a few days of 95 degrees, but other than that is super nice and cool.

One thing I think about in the summer time is Green City Market. It is farmers that provide a marketplace for purchasing fresh locally grown healthy foods to all members of the community (http://www.greencitymarket.org/about/). There are so many fresh fruits; some of them are my favorite and some of them I have never heard before, such as Ground Cherry and Bubblegum Plum.

Bubblegum plum, also referred to as Toka plum, is one that I absolutely liked from the first bite. It is sweet and a little tart from the skin then you get the aftertaste of bubble gum flavor.

Ground Cherry is the fruit that grows inside a paper (husk/ looks like tomatillos from the outside, but smaller). They are tart-sweet berries good for pies, preserves, jams, also as a topper for a breakfast bowl (granola, oatmeal, or smoothie bowl) to give the sweetness and providing some balance to the bowl.

Sugar Snax Carrots

French Red Shallots

Peaches

Thai Eggplants

I brought some goodies home such as mushrooms, and in my mind I note that I will make something good out of these fresh organic mushrooms. You will never go wrong with mushrooms as they are so versatile; you can throw them in a stir-fry, a fried rice, soup, salad or a pasta. Since I have some leftover mascarpone in my fridge the answer is easy to go for pasta.

This recipe I adapted from Jamie Oliver With this recipe, you can whip up a delicious dinner meal in no time. I love the creaminess of the sauce of which the mascarpone cheese helps by also adding some thickness. The spinach and mushroom add in a fresh and healthy feeling when you have that thick of a sauce with your dinner.

I hope you all enjoying your Sunday,

Natty

Spaghetti With Spinach, Mushroom, Mascarpone And Parmesan Recipe.
Author: Nattaya Worrakitpoonpol
Adapted from: jamieoliver.com
PREP TIME: 10 MINS
COOK TIME: 25 MINS
TOTAL TIME: 35 MINS
CUISINE: ITALIAN
SERVES: 4

Ingredients
1 pound spaghetti
1 tablespoon butter
4 cloves garlic, peeled and chopped
½ pound fresh baby spinach
2 cups fresh mushroom, thinly sliced
1 1/2 cup double cream, or heavy whipping cream
1 cup mascarpone cheese
1/2 cup grated Parmesan
1 tablespoon olive oil
kosher salt
black pepper

Directions:

In a large pot of boiling kosher salted water, cook spaghetti following the directions on the box, stirring occasionally. Drain, reserving around a 1/2 cup pasta cooking liquid.
Meanwhile while the pasta is cooking, get your vegetables ready.
Heat a large skillet over medium-low heat for 1 minute; add olive oil, butter, and garlic.
When the butter melts, turn the heat to medium-high, add mushroom. Cook until mushrooms are tender, occasionally stirring, about 5 to 6 minutes.
Add baby spinach, cook for about 5 minutes. Then add the cream, mascarpone cheese, and the remaining pasta cooking liquid. Let the sauce simmer over a medium-low heat. Season with salt and pepper.
Add parmesan and toss the spaghetti into the pan. Stir all the ingredients together until a nice and silky consistency forms. Enjoy!

Yum

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