Fusilli with Spring Spinach and Portobello Mushroom
12 oz. fusilli or penne pasta
4 Tbsp. Seasons Cobrancosa Extra Virgin Olive Oil
2 Tbsp. Seasons Traditional Balsamic Vinegar
2 Tbsp. Seasons Basil Infused Olive Oil
1 large portobello mushroom, thickly sliced
5 cloves garlic, thickly sliced
2 lbs. fresh spinach leaves, washed and chopped in large pieces
12 cherry tomatoes
Seasons Garlic Infused Salt, to taste
1 tsp. Seasons Sicilian Spice Blend
1/2 cup fresh Basil, torn
4 Tbsp. Parmigiano Reggiano cheese, grated
Cook the pasta in lightly salted boiling water as per package instructions.
Meanwhile, heat Cobrancosa extra virgin olive oil in a large pan, quickly sauté garlic and portobello mushrooms over high heat for 2-3 minutes, add cherry tomatoes and sauté for another minute. Next, add spinach and stir until wilted. Season with garlic infused salt and Sicilian spice blend to taste.
Drain pasta and toss into the mushroom and spinach mixture in pan.
Plate pasta in four serving dishes and garnish with fresh basil and drizzle 1/2 Tbsp. Basil infused olive oil and 1/2 Tbsp. of Traditional Balsamic. Finally, garnish with freshly grated Parmigiano Reggiano and serve immediately.