Linguine with Spinach

Linguine with Spinach
Serves 2 (or 4 as side dish)

You might even fool the kids into eating their spinach with this quick and easy recipe.


8 oz. dried linguine
2 Tbsp. extra-virgin olive oil
8 oz. sliced mushrooms
2 cloves garlic, minced or pressed
1/4 tsp. crushed red pepper flakes
2 tsp. anchovy paste or minced anchovies (optional, but it really does a lot for this dish)
1/2 Cup vegetable broth
1 pound spinach, rinsed (Get ALL that sand off), drained, and cut into 1/4 inch-wide shreds
Grated Parmesan cheese


In a 4-5-quart pan, bring about 2 quarts water to a boil over high heat; stir in pasta and cook, uncovered, until just tender to bite (8 to 10 minutes).

Meanwhile, heat oil in a wide frying pan over high heat. Add mushrooms and cook, stirring often, until lightly browned (about 6 minutes). Stir in garlic, red pepper flakes, and anchovy paste (if used-go on, do it).

Add broth and spinach; bring to a boil, then stir until escarole is wilted (2-3 minutes). Remove from heat and keep warm.

Drain pasta well and pour into a large bowl. Add escarole mixture and toss to mix. Spoon onto individual plates; offer cheese.