Every once in a while, I just feel the need for a hearty pasta dish. This was a quick throw-together meal for me, but sure beats anything prepared. Note: "Rustic" means cut into large, rough shapes in the culinary world, meaning it doesn't take too much attention. Anytime your cooking looks less than uniform or planned, just tell yourself or your guests that it's "rustic."
Whole Wheat Linguine with Rustic Vegetables
- 1/4 c. whole wheat linguine, prepared according to package instructions
- 1 roma tomato, chopped
- 4 button mushrooms, chopped
- 1/4 shallot, diced
- 1 c. fresh spinach
- 1 garlic clove, smashed
- pinch of red pepper flakes
- 1/4 c. white wine
- olive oil
- grated parm for garnish
Prepare the pasta according to instructions. Whole wheat pastas generally take longer than regular pastas. Make sure to season the water with a large handful of salt before you drop in the linguine. It is the only chance you will have to season the pasta.
In a large skillet, heat 1 T. of olive oil and add the shallot. Salt and let it soften for 3-4 minutes. Add in the mushrooms and stir to coat. Let the mushrooms cook until they start to brown on all sides. Add in the garlic and chili flake and season again lightly with salt and pepper. Add in the white wine, allowing it to deglaze the pan. Once the wine is reduced by half, add in the spinach and tomatoes.
By this point, the pasta should be ready. Drain it, reserving some of the cooking liquid. Toss the pasta with the vegetables, adding in a small ladle or two of the cooking water to bring it all together. Plate the pasta and top with the cheese.