Pappardelle Pasta with Mushrooms, Spinach, Peas, Artichokes & Pine Nuts

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I craved a big bowl of veggie loaded pasta tonight so here’s some dinner inspiration.  A big delicious bowl of pappardelle pasta with mushrooms, spinach, peas, artichokes and pine nuts with garlic, tossed in fresh lemon juice and extra virgin olive oil.  It was simply seasoned with sea salt and cracked black pepper. Garnished with lemon zest, fresh chopped basil and fresh chopped mint and you got yourself a gourmet meal.

This pasta isn’t gluten free but can easy be replaced with a good gluten free brown rice, chickpea or lentil pasta.  If you have an allergy to pine nuts they can be subbed for cashews or any other type of nut and if you are allergic to nuts in general toasted or caramelized onions are a great tasty substitute.  So much veggie goodness in one bowl!

 

Pappardelle Pasta with Mushrooms, Spinach, Peas, Artichokes & Pine Nuts

25-30 minutes.

Ingredients:

1/2 lb. pappardelle pasta, fettuccini, linguini or spaghetti.

6-8 cups water.

3-4 tablespoons extra virgin olive oil.

juice of one lemon plus zest.

1 cup sliced white mushrooms.

2 cloves garlic finely chopped.

2 cups baby spinach packed.

1 cup frozen peas.

1 can quartered artichoke hearts drained.

2 tablespoons pine nuts.

Sea salt & black pepper to taste.

In a large pot on the stove top bring water to a boil.  Add the pasta and cook until desired tenderness 7-10 minutes.  Drain the pasta and set aside.

While cooking the pasta on the stove top in a large skillet on medium to medium high, add 3-4 tablespoons of the olive oil and heat until hot but not smoking.  Add the mushrooms and artichoke hearts and cook stirring occasionally for 2-3 minutes.  Add the garlic and cook for another minute until fragrant.  Stir in the spinach and let it wilt then add the frozen peas.  Cook for an additional 2-3 minutes until peas are heated through.  Add the pasta to the skillet with veggie mixture add the lemon juice. Toss well until fully combined for heat and set aside. Cover to keep warm.

On medium high heat on the stove top heat a small sauce pan.  Add the pine nuts and toast until golden and fragrant.  Add the pasta into individual bowls and top with the toasted pine nuts, chopped parsley, chopped basil and lemon zest.

Serves 3-4

 

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