Purl Chicks

Kick-Ass Knitting Night Pasta!


One of the great things about our knitting gatherings is the great food that we prepare!  We crack open a bottle of good California wine and get to cookin’  Caroline and I threw this pasta together the other night and we were blown away by how good it was.  She brought some veggies from her organic food delivery and we scratched our heads for a moment then came up with this:

Kick-Ass Knitting Night Pasta


1/2 package (8 oz. or .5lb) Bow-tie pasta
1/2 med. onion chopped
1 chopped a portabella mushroom
1 can (15.4 oz) of sweet corn
1 bag of spinach
3/4 c white wine
1 c freshly grated Parmesan
1 Tbs dried Italian Herbs blend
1 sprig of fresh rosemary
1/2 c toasted pine nuts (just throw in a skillet on med. heat until golden brown: no oil!)
1-2 Tbs Truffle Oil (you can substitute olive oil)
3-4 Tbs Extra Virgin Olive oil
Salt to taste
Pepper to taste

Boil water and cook pasta according to package.
Add olive oil to lg. skillet and saute onions (4 minutes.)
Add mushroom (4 minutes)
Add slosh of white wine, dry Italian herbs, salt, and spinach.
In seperate small skillet on med. heat toast pine nuts.
Add pine nuts, grated Parmesan, and drained sweet corn to large skillet with onions and shrooms.  Mix real good and let meld for a few minutes.
Drain pasta and add to large skillet with veggies.
Add fresh rosemary leaves and truffle oil.
Mix real good.
Finish with salt & pepper to taste and any extra parm.

Serves 2.5 people.  Double amounts for 4.

We loved this pasta soooo much we had to post it!  It was so easy and quick to prepare.  We also ate this pasta the next day cold and it was still unbelievable!  Move over Racheal Ray and Emeril!!! LOL!


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