You will need one large/XL skillet with glass lid and a pot to cook the pasta.
*This dish may be served with breaded chicken breasts and/or sautéed or breaded shrimp. Since angel hair pasta cooks fairly quickly, you may need to start the chicken and shrimp few minutes ahead of time.
Ingredients:
16 oz. (1 lb.) Angel hair pasta
2-4 cups baby spinach
Olive oil
2-3 tbsp. Butter
1 cup Heavy cream or half-and-half
½ cup White cooking wine
¼ cup Lime or lemon juice
1-2 tsp. Garlic paste
1 Medium fresh tomato (diced)
1 cup sautéed portabella mushrooms
Herbs & Spices: Black pepper, garlic powder, onion powder, oregano, basil, thyme, red pepper flakes (optional)
Feta cheese crumbles
Grated Parmesan
Instructions:
Begin cooking pasta (in a separate pot) according to directions on package. Add about a teaspoon of salt to the water to prevent overcooking of the noodles. Drizzle a generous amount of olive oil into the skillet and warm up on low-medium heat. Add butter and allow to melt. Add garlic paste and whisk until blended. Pour in the heavy cream or half-and-half and stir until warm. Add tomatoes, sautéed mushrooms, additional seasonings, white wine, and lime or lemon juice. Stir, then allow to simmer on low about 10 minutes.
Strain finished pasta. Do not rinse. Put the pasta into the skillet with the sauce mixture and toss gently. Add olive oil to prevent sticking. While on low heat, cover the noodles with all of the spinach and immediately cover with glass lid. In a couple of minutes, the spinach with wilt to doneness. Remove from heat, toss, and serve topped with feta cheese crumbles and Parmesan cheese.*This dish may be served with breaded chicken breasts and/or sautéed or breaded shrimp. Since angel hair pasta cooks fairly quickly, you may need to start the chicken and shrimp few minutes ahead of time.