Pepperoni Pasta
To keep this a one-pot meal, this recipe uses the same pot to cook the pasta, sauté the mushrooms and other ingredients, and mix it all together before plating.
INGREDIENTS | SERVES 4
- 6 ounces dried spaghetti, broken in half
- 1 tablespoon butter
- 8 ounces fresh button or cremini mushrooms, cleaned and sliced
- 3 ounces pepperoni, thinly sliced or cubed
- 6 cups lightly packed fresh spinach, stems removed and torn
- ¼ cup Parmigiano-Reggiano cheese, grated
- 2 tablespoons fresh basil, chopped
- 1 teaspoon lemon juice
- Salt and freshly ground pepper to taste
Prepare the pasta according to the package directions. Drain; set aside, and keep warm. Wipe out the pan.
Add the butter and cook over medium heat until melted; add the mushrooms and pepperoni and sauté for 5 minutes, or until the mushrooms are just tender. Drain off and discard any excess fat.
Stir in the spinach and cook for 1 minute or until spinach begins to wilt, stirring occasionally. Remove from heat.
Add the pasta to the pan and toss to combine with the pepperoni mixture, half of the cheese, the basil, and lemon juice. Taste for seasoning and add salt and pepper, if desired. Divide between 4 plates and sprinkle with the remaining cheese.
