This delicious linguine pasta dish features spinach, pea shoots, onion, and garlic, with some hearty portabella mushrooms and sweet red bell peppers.
Pasta is such an essential go-to dish to create a flavorful and easy meal with a variety of vegetables and fresh ingredients. I love me a good farm-to- table meal; and these fresh chopped veggies from the farmer’s market are the perfect companions to pasta linguine. Even better, this a fast and easy quick meal, and even the busiest of us can whip up this gourmet dinner in no time!
Pasta has been getting the cold shoulder a lot lately with the ever increasing popularity of gluten free and low carb diets. Even I personally have been limiting my carbs lately and trying to eat a lot more whole and raw foods, but there will ALWAYS be a place for pasta in my life. The key is to utilize it as a vehicle for the fabulous fresh vegetables and sauces you create. My kids love to eat pasta, and I love to give it to them loaded with nutritious vegetables and ingredients.
Pasta is also an excellent dish when you need a carb loaded meal to give a boost of energy such as at the end of a long Ramadan day of fasting!
I love this recipe because it is fast, fresh, and easy. No sooner than you finish reading this post, you can whip up this quick gourmet meal.
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I simply use inspiration from the fresh produce available. At the farmer’s market I picked up some pea shoots for the first time (at the suggestion of my friend), fresh spinach leaves, portabella mushrooms, red bell peppers and tomatoes. I made a quick marinara sauce with all the tomatoes I got, then used the remainder of the vegetables to make a delicious rainbow of textures and flavor. I always start by sautéing some onions or garlic, in some olive oil or in this case both. Then add in the mushrooms and peppers until they start to become tender, and add the leafy spinach and pea shoots at the end so that they do not get too soft and release water. I toss this fabulous mixture with the pasta and drizzle my delicious homemade marinara over it, and we have a gorgeous and colorful meal in no time!
Garnish with fresh basil or parsley. Bon a petit!
- 6-8 portabella mushrooms (2 cups sliced)
- 1 cup chopped fresh spinach
- 1/2 cup pea shoots, parsley, or scallions (optional)
- 1 red bell pepper, diced
- 1/2 cup marinara sauce or sliced tomatoes
- 1/2 onion, sliced
- 4 cloves garlic, sliced
- 2 tbsp olive oil
- 1 lb linguine pasta
- salt and pepper to taste (about 1/2 tsp salt)
- Boil the linguine pasta in water with olive oil until al dente (about 8 minutes), and drain.
- While the pasta boils, slice the mushrooms, pepper, onion, and garlic. The spinach only need a rough chop; it will decrease in size considerably over the heat.
- Sautee the onion and garlic slices in the olive oil over medium-high heat. Add the mushrooms and red pepper and toss for about 1 minute. If using fresh tomato slices instead of marinara, add the tomato slices. Add the spinach and pea shoots and toss gently. Sprinkle with salt and pepper to taste.
- Remove from heat and immediately toss in the linguine pasta. If using the marinara sauce, toss in the sauce at this point. Serve hot.
