All the dreamers in all the world are dizzy in the noodle. ~ Edie Adams
Call me dizzy, call me a dreamer, call me noodle-crazy, but if you ask me, green noodles are fun! Agreed? Green Noodles ARE Fun!
Which is why I am suggesting (not telling you what to do, because nobody likes to be told what to do) that for this incredibly and comforting Creamy Linguine Pasta recipe you use spinach linguine. (Based on recipe from Sunflower Markets magazine)
1 box (16 oz) spinach linguine (green)
2 tablespoons olive oil
1/2 cup sliced red onion (red)
1/2 cup sliced mushrooms
3 cloves garlic, minced
1 cup halved cherry tomatoes (red)
2 cups (or more – go crazy if you like) baby spinach (green)
1/2 cup chopped black olives (black)
1/3 cup chopped fresh basil (green)
6 tablespoons grate Parmesan cheese
In a large pot, cook pasta until not quite, but nearly al dente. (You are going to return to hot ater, so you really do want less than al dente.)
While pasta is cooking …
… in a medium skillet heat olive oil and saute: onions, mushrooms until tender.
Stir in garlic and mix around for another minute (remember you minced it good, so it shouldn’t take more than a minute).
Stir in tomatoes and olives, cook for another 4 minutes, or until tomatoes are tender.
Toss in baby spinach, saute until wilted.
Add basil, remove from heat.
Back to your pasta …
… drain all but 1 cup of pasta water.
With focus, determination and speed return hot pasta to water on stove top.
Add eggs, stirring with vigor!
Add tomato mixture.
Toss like your a mad scientist.
Season with salt n’ pepper to taste.
Sprinkle each serving with 1 tablespoon of grated Parmesan.
As you can see, green is important. You’ve got your greens, your reds, your black olives and various shades of neutral throughout. Go Green
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