Cooked tonight and made an earthy Whole Wheat Linguine with Shallot, Spinach, Flat Leaf Parsley, Shitake Mushrooms, Fresh Parm, and of course, Garlic.
Picked up fresh whole wheat linguine at DiBruno at 1730 Chestnut St and went from there. Quick saute of two boxes of shitakes with a shallot and a clove of garlic at a pretty high heat until the mushrooms are soft. Add 3 handfuls of baby spinach, 1/2 cup of chopped fresh flat leaf parsley, and a ladle of pasta cooking liquid to wilt the spinach. Meanwhile drop the pasta in salted boiling water for about 3 minutes. Mix together and shave fresh parm on top for an earthy, filling dinner.