Spaghetti with Broccolini, Spinach & Mushrooms
This also makes an excellent Meatless Monday dinner. And if you eat dairy, this dish goes well with ricotta salata or a spoonful of ricotta the way my son likes it or even just some parmigiana cheese.
Recipe type: Dinner, Pasta, Veggies
Cuisine: Gluten-Free
  • 3 tbsp olive oil
  • 3-4 garlic cloves, minced
  • 1 bunch broccolini, rinsed and cut as desired
  • Approximately 4 cups spinach (could use more or less according to tastes)
  • 1 package cut mushrooms, rinsed
  • 1 750g box of strained tomatoes (we use Pomi)
  • 2 tbsp plain tomato paste
  • 1 tbsp crushed red pepper
  • 1 tbsp dried basil
  • salt and pepper to taste
  • 1 box gluten-free spaghetti
  1. Heat olive oil over medium heat in a large sauce pan
  2. Add garlic and sauté for 1-2 minutes until just fragrant
  3. Add mushrooms and sauté until tender, about 5 minutes
  4. Add strained tomatoes, tomato paste, crushed pepper, basil, salt and pepper
  5. Stir in well and bring to a boil, then simmer
  6. Add spinach to the sauce when the pasta is added to the boiling water so that it wilts but doesn't overcook
  7. Meanwhile, prep pasta according to package
  8. While pasta cooks, (spaghetti should be soft, about 5 minutes into cooking), add the broccolini to boiling spaghetti water for about 2 minutes, so that it is just tender and bright. (Note the broccolini will float to the top so easy to scoop out)
  9. Remove broccolini and place aside
  10. Drain pasta then add directly to the to the sauce along with the broccolini and mix well
  11. Top with parmigiana as desired
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