↞ recipe box start page
Category: Main Dish
Prep Time: Cook Time: Total Time:
Serves 4-6
Ingredients
8-10 oz. penne pasta
3 cups medium mushrooms (shitake or porcini), stems removed, sliced
3 cups spinach
1 cup heavy cream
3/4 cup Parmesan cheese
1/2 cup walnuts, roughly chopped
1 tablespoon freshly squeezed lemon juice
1 tablespoon extra-virgin olive oil
salt and freshly ground pepper, to taste
Directions
Bring a large pot of generously salted water to boil.
Heat 1 tablespoon olive oil in a large pan or skillet over medium heat and saute mushrooms, seasoned with salt and covered, for 15-20 minutes, or until softened.
Stir occasionally and reduce heat if mushrooms start to burn.
Add spinach to mushrooms and pour in lemon juice. Cook until wilted, then add walnuts.
Cook pasta according to packaging directions, or until al dente. Drain (reserving 1/2 cup pasta water) and set aside.
Add heavy cream to the spinach and mushrooms, stirring well, and mix in Parmesan cheese. If sauce is too thick, add pasta water one tablespoon at a time.
Taste and season with salt and pepper, if necessary.
Pour drained pasta into the sauce and toss well to coat thoroughly. Cook on low heat for 5 minutes, or until sauce thickens and sticks to pasta.
Transfer to serving plates, garnish with more Parmesan and serve hot.
view more member recipes
Pasta Florentine
Category: Main Dish
Prep Time: Cook Time: Total Time:
Serves 4-6
Ingredients
8-10 oz. penne pasta
3 cups medium mushrooms (shitake or porcini), stems removed, sliced
3 cups spinach
1 cup heavy cream
3/4 cup Parmesan cheese
1/2 cup walnuts, roughly chopped
1 tablespoon freshly squeezed lemon juice
1 tablespoon extra-virgin olive oil
salt and freshly ground pepper, to taste
Directions
Bring a large pot of generously salted water to boil.
Heat 1 tablespoon olive oil in a large pan or skillet over medium heat and saute mushrooms, seasoned with salt and covered, for 15-20 minutes, or until softened.
Stir occasionally and reduce heat if mushrooms start to burn.
Add spinach to mushrooms and pour in lemon juice. Cook until wilted, then add walnuts.
Cook pasta according to packaging directions, or until al dente. Drain (reserving 1/2 cup pasta water) and set aside.
Add heavy cream to the spinach and mushrooms, stirring well, and mix in Parmesan cheese. If sauce is too thick, add pasta water one tablespoon at a time.
Taste and season with salt and pepper, if necessary.
Pour drained pasta into the sauce and toss well to coat thoroughly. Cook on low heat for 5 minutes, or until sauce thickens and sticks to pasta.
Transfer to serving plates, garnish with more Parmesan and serve hot.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Chicken Florentine Pasta
by sgre52160
12 oz farfalle pasta, cooked al dente, drained 1 small onion, chopped 1 tbsp olive oil Pinch basil, oregano, parsley 1/4 tsp red pepper flakes, or to taste 2 cups chopped cooked chicken 2 eggs
by sgre52160
12 oz farfalle pasta, cooked al dente, drained 1 small onion, chopped 1 tbsp olive oil Pinch basil, oregano, parsley 1/4 tsp red pepper flakes, or to taste 2 cups chopped cooked chicken 2 eggs
Mediterranean Pork Chops With Florentine Alfredo Pasta
by sgre52160
1 1/2 pounds pork loin rib chops 1 tsp + 1 tbsp olive oil 1 tsp roasted garlic salt and pepper, to taste aluminum foil (optional) 2 cups frozen pepper stir-fry (contains sliced green, red, yellow
by sgre52160
1 1/2 pounds pork loin rib chops 1 tsp + 1 tbsp olive oil 1 tsp roasted garlic salt and pepper, to taste aluminum foil (optional) 2 cups frozen pepper stir-fry (contains sliced green, red, yellow
Eggplant Florentine
by sgre52160
1 eggplant, sliced into 1/2 inch rounds 2 tablespoons olive oil, or more if needed 1 tablespoon garlic powder, or to taste 2 tablespoons olive oil or more if needed 3 cloves garlic, chopped 4 la
by sgre52160
1 eggplant, sliced into 1/2 inch rounds 2 tablespoons olive oil, or more if needed 1 tablespoon garlic powder, or to taste 2 tablespoons olive oil or more if needed 3 cloves garlic, chopped 4 la
Sole Florentine
by sgre52160
6 tbsp unsalted butter 1 tbsp chopped shallot 2 tbsp flour 1 cup half-and-half or light cream 1 tsp sugar 2 10-oz boxes frozen chopped spinach, thawed, drained, and squeezed of excess moisture 1
by sgre52160
6 tbsp unsalted butter 1 tbsp chopped shallot 2 tbsp flour 1 cup half-and-half or light cream 1 tsp sugar 2 10-oz boxes frozen chopped spinach, thawed, drained, and squeezed of excess moisture 1
Bow Tie Tuna Florentine
by sgre52160
1 (8 ounce) package farfalle (bow tie) pasta 1 tablespoon margarine 1 1/4 cups milk 1 (1.2 ounce) package creamy pesto sauce mix 2 (10 ounce) package frozen chopped spinach, thawed and squeeze
by sgre52160
1 (8 ounce) package farfalle (bow tie) pasta 1 tablespoon margarine 1 1/4 cups milk 1 (1.2 ounce) package creamy pesto sauce mix 2 (10 ounce) package frozen chopped spinach, thawed and squeeze
view more member recipes
Recipe Quick Jump