11.08.2008

Quinoa Pasta with Sautéed Spinach and Portobello Mushroom



This colorful pasta dish is so simple to prepare yet different enough to keep your palate amused. Quinoa pasta provides a serving of whole grains as well as protein. Aside from being known for its iron content, spinach is also a good source of Vitamins A and C as well as dietary fiber. Unfortunately, the nutritional content of Portobello mushrooms is not as well known as that of spinach and quinoa. Each medium-large Portobello mushroom cap contains about 3g of protein and 2g fiber. Even more important, Portobello mushrooms are an excellent source of niacin and good sources of potassium and selenium. Niacin, which is also known as Vitamin B3, assists in the functioning of the digestive system, skin and nerves. Research shows that selenium may be helpful in preventing cancer, maintaining a healthy blood sugar level and also retarding the effects of diabetes. And if that is not enough, Portobello mushrooms are just plain yummy!

Quinoa Pasta with Sautéed Spinach and Portobello Mushroom
Serves 1

2oz quinoa pasta
1 Portobello mushroom cap
2 generous handfuls of fresh spinach
About 1tbsp extra virgin olive oil
Bell pepper flakes (optional)
Parmesan cheese (optional)
Balsamic vinegar (optional)
Salt and pepper

Bring a pot of water to a boil, lightly salt it and cook the quinoa pasta according to the instructions on the box (usually about 6-10min). Drain and set aside when finished.

While the pasta is cooking, lightly dust off the Portobello mushroom cap with a paper towel and cut into small chunks. Lightly coat the bottom of a pan with olive oil and stir in the mushroom chunks until they are all coated with oil. Add the spinach and sauté over medium heat for about 7-10 minutes or until the mushrooms are slightly browned and the spinach slightly wilted. If you are cooking over a higher heat, you may want to add the spinach when the mushrooms are almost done, to prevent over-cooking.

Stir the pasta into the pan with the mushroom and spinach to lightly coat with oil and add some salt and pepper to taste.

I suggest pouring just a touch of balsamic vinegar over the dish as well as some freshly grated cheese and bell pepper flakes. Depending on how much olive oil you used in the pan, you may also want to sprinkle a bit more over the finished dish.

2 comments:

Katie said...

Great ingredients! I love quinoa pasta.

Celine said...

I don't believe I'd had the pleasure to try quinoa pasta yet. the grain is wonderful, so I bet the adapted version of them is delicious too.