So let's get back to it. I received an email from my friend Miranda last week in response to my post about the disappointing spaghetti with lemon, chile, and creamy spinach. I worked with her in college and we hadn't been in touch for several months. It went like this:
try your lemon, spinach pasta with some [sriracha] instead.And then a follow-up one saying this:
we've actually been making angel hair with a splash of lemon and this and various veggies... like mushrooms and spinach lightly sauteed.
i couldn't respond on your blog.
yes i've been cyber-stalking you.... :)
so not to get too bossy, but i usually make the pasta and toss it with some olive oil, sauce and lemon juice then toss the sauteed veggies on top. i've noticed that if you cook the sauce it loses it's punch.Well! What a wonderful surprise all that was! Not just the email, but also the meal she suggested. I made it the next day with some spinach (yes, I bought another 2 1/2 lb bag), mushrooms, and whole wheat spaghetti because that's what I had. It was so good that I've been making variations of it for lunch about three times a week.
Miranda's spicy lemon pasta
via Miranda Meyer
*I have never actually measured this out, so all of these are guesses
1/2 lb. angel hair or spaghetti
1 T (more or less) sriracha
6-8 oz mushrooms, sliced
8 oz spinach
2 T olive oil
Heat a salted pot of water to boil. Cook pasta until al dente, drain and return to pot.
Meanwhile, heat 1 T olive oil in large skillet over med heat. Add mushrooms and saute until they release their water and it is almost all evaporated. Add spinach to skillet in batches, stirring until all is wilted.
Mix together juice of one lemon, desired amount of sriracha and remaining tablespoon of oil. Pour over pasta and toss. Add sauteed vegetables and enjoy!