Artichoke-Spinach Pasta

Sicily is the largest Italian island, with its own culture, language, and cuisine which have existed over the last two millennia. Many of the dishes are common with Italian but influenced from Greek, Spanish, French, Jewish, and Arab. Artichokes are street food: grilled, stuffed with garlic and parsley, sprinkled with olive oil and lemon juice or added to the first course, primi, pasta dish.

Pasta cacocciùla e spina (Sicilian)

(gluten-free) pasta of your choice

1 Tbs. (15 ml) olive oil

organic sliced shallots

mince organic garlic cloves

1/4 cup (60 ml) white wine

juice of an organic lemon

choppe parsley

pinch or two of red pepper flakes

2 Tbs. (30 g) (dairy-free) organic butter

organic spinach

organic artichoke hearts, drained

organic sun-dried tomatoes

toasted organic pin nuts

organic lemon wedges

(dairy-free) cheese

unu 1. Cook the pasta as directed.

dui 2. Save 1/3 cup (80 ml) of the water when you drain the pasta.

tri 3.  In a skillet over medium-high heat with the oil, sauté the shallots about 2 minutes. 

quattru 4. Add the garlic for another minute.

cincu 5. Add the wine, cook 2 minutes.

sei 6. Add the lemon juice, parsley, red pepper and whisk in the butter.

setti 7. Add the spinach, artichoke hearts, sun-dried tomatoes, pasta, and nuts.

ottu 8. Reduce to low and cook, stir for a few more minutes. 

novi 9. Serve in a bowl with lemon wedges and cheese on the side.

Try some other pasta dishes: https://veggiefernandezs.blogspot.com/search/label/pasta

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Creamy Mushroom Pasta

Mushrooms contain vitamin D, which helps increase intestinal absorption of calcium, magnesium, and phosphate. Raw mushrooms provide 22 calories and are a rich source of other vitamins and minerals. Try a variety of mushrooms, each with their unique taste and beneficial properties.

Click the top heading "Nutritional Information" and scroll down to "mushrooms" for more information. 

Pasta cremosa ai funghi (Italian) 

Serves 8

2 Tbs (30 ml) olive oil

1 organic diced onion

sliced organic mushrooms

1 tsp. (2 g) black pepper

1/2 cup (120 ml) white wine

2 Tbs. (30 ml) Worcestershire sauce

4 cups (960 ml) water

1 cup (240 ml) (dairy-free) sour cream or yogurt

1 Tbs. (15 g) organic tomato paste

pappardelle or other type of (gluten-free) paste

organic frozen peas

(dairy-free) variety of graded cheeses

parsley 

uno 1. Sauté in a large pan: oil, onions, mushrooms, and pepper about 10 minutes.

due 2. Add the white wine, Worcestershire, water, sour cream/yogurt, and tomato paste. Bring to a simmer.

tre 3. Add the pasta. Cook 7 minutes, uncovered, stir.

quattro 4. Add the peas and cook 3 more minutes. 

cinque 5. Test the pasta if it is al dente.

sei 6. Remove and have bowls of cheese for individual taste and needs.

sette 7. Top with some parsley.

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