This dish is like that girl you know who always looks put together but never like she's trying too hard.
Whether you have a friend coming over for dinner, are cooking for your boyfriend for date night at home or just need something to elevate your meal for one, this pasta is simple but delicious and sure to impress.
What makes this even more effortless than the minimal ingredients and instructions is your ability to make it ahead of time and heat it up for an instantly tasty meal, which I ended up doing for lunch on Valentine's Day this year.
After shooting this recipe post the day before, I had a ton of leftovers in my fridge, which my boyfriend, Jack, found as he was scavenging through my kitchen for lunch before we ran out the door. I quickly heated it up in the microwave and tossed it with fresh parsley and toasted pine nuts, resulting in a delicious lunch that felt like it had taken hours but only took a few minutes. Instead of having a hurried meal before rushing out the door, we were able to slow down and really enjoy it, which made the holiday that much more special.
It also got me thinking that this pasta would be the perfect thing to make in a big batch on a Sunday and then enjoy throughout the week when you don't have any time or energy to cook. Just keep some fresh parsley on hand and you'll be minutes away from a delicious meal that you can proudly serve to others or enjoy all to yourself.
Ingredients (serves 2):
- 1/2 pound whole wheat fusilli
- 2 tablespoons olive oil
- 8 cloves garlic (about 2 tablespoons), minced
- 1 pound cherry tomatoes, halved
- 10 oz cremini mushrooms, sliced
- 1/2 cup white wine (I like Pinot Grigio)
- 2 handfuls spinach
- Pine nuts
- Italian flat leaf parsley
- Preheat oven to 375 degrees. Cook pasta according to package instructions in salty water until al dente. While the pasta is cooking, heat olive oil in a frying pan over medium-high heat and add garlic, cook for about 1 minute.
- Add tomatoes and mushrooms to garlic, season with salt and pepper and cook for about 5 minutes. Add wine and cook for another 5 minutes before adding the spinach and cooked pasta and cooking for a final minute or two.
- While veggies are cooking, spread pine nuts in an even layer on a baking sheet and bake for 5 to 10 minutes, stirring every couple minutes. These burn easily so watch them carefully! They will smell amazing and have just turned golden brown when they're done. Top finished pasta with toasted pine nuts and fresh parsley.