By Celene Ann
I am learning to embrace the heat of summer. We had a pleasant watery spring, with muddy puddles and dark green lawns. Now that we have the sweltering heat upon us, my appetite for hot meals has dwindled some.
However, my love for pasta is never ending. Give me a rich creamy sauce and some sauteed vegetables and I will be in heaven. I wanted to keep this recipe on the lightish side for the summer. I wanted something that was going to be filling, but not to the point of feeling sluggish.
I had a little guy home sick with the allergies-turned-into-cold symptoms and he missed his second day of camp. This meal is one of his favorites, a pasta lover like me, and so it was a win for the books and the belly.
So without further ado, I present you with our lovely dish.
Mushroom Spinach Broccoli Fettuccini
9 mushrooms, sliced
1 head of broccoli, chopped
3 handfuls of spinach, destemmed
4 bunches of dry noodles
1 ½ cups of heavy cream
½ cup of Parmesean
1 tsp of garlic seasoning
1 tsp of onion seasoning
Salt and pepper to taste
Take a moment. Breathe.
Clean your mushrooms, broccoli and spinach. Slice your mushrooms. Dice the broccoli. De-stem the spinach.
Start a pot of boiling water. When it comes to a boil add salt to give the noodles flavor. Our fettuccini comes in round clusters. I love the brand Colavita. I would eye how much you would like for noodles as I had plenty of sauce leftover.
Start a frying pan or cast iron skillet with a bit of olive oil. Let it heat up and add your mushroom and broccoli first. Salt and pepper and let them cook for about 5 minutes. Occasionally stir.
Once your pasta is cooked fully, drain it and put the pot back on the stove. Add your heavy cream, Parmesean, and seasonings to it. Let it heat up and bubble a bit. Once the cheese is melted through, use the spoon method. Dip the back of a spoon into your sauce. If it coats it and doesn’t dribble off you are set to go.
Add the pasta to the sauce and stir together. Remove from heat.
I love to keep the pasta and sauce separate from the vegetables. We ladle our pasta on the plate and then garnish heavily or lightly with the vegetables.
P.S. This is great the day after. If you heat it up over the stove, add a bit of milk to thin it out and bring back that sauce vibe.