Spinach Pasta Part II

Serves three 

Ingredients: 

250g tagliatelle; cooked al dente 

250g spinach; washed, steams removed and roughly chopped 

6 cherry tomatoes; halved lengthwise 

5 Portobello mushrooms; sliced 

5 garlic cloves; cut crosswise 

½ teaspoon ground black pepper 

½ cup shavings of Parmesan cheese

3 tablespoons of extra-virgin olive oil 

Sea salt and freshly ground black pepper to taste 

Preparation: 

In a pan over medium heat, fry garlic in a tablespoon of oil for 1 minute. Add mushrooms and ground black pepper and cook for about 5 minutes, or until the mushrooms become soft and slightly browned. Reduce heat to a minimum, add spinach and cook with pan covered for 3 to 4 minutes. Attend to the pan at this stage to prevent the spinach from overcooking (it should have a softer but slightly firm texture). Remove the pan from the heat, add the cherry tomatoes and the cooked pasta, drizzle in the remaining oil, season with salt and freshly ground black pepper, and finally mix together. Garnish with Parmesan shavings before serving. Enjoy!