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Categories:
macaroni garlic scallions mushrooms olive oil lemon juice fresh spinach unsalted butter cream black olives wasabe powder Feta cheese Cheddar Gruyere cheese salt white pepper black pepper
Viewed: 52 - Published at: 3 years agoIngredients
- 16 ounces macaroni shells
- 6 cloves garlic, minced
- 1 bunch scallions, white part and 2 inches of the green part, chopped
- 8 ounces sliced mushrooms
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 pound fresh spinach, stems removed, rinsed of sand, and drained
- 4 tablespoons unsalted butter
- 1 cup cream
- 1 cup pitted black olives, chopped or sliced
- 2 teaspoons wasabe powder
- 4 ounces feta cheese, crumbled
- 1/2 cup shredded cheddar or manchego cheese
- 1/2 cup gruyere cheese
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1/4 teaspoon black pepper
Method
- In a large stockpot, cook the macaroni shells according to package directions. Drain. In a 12-inch saute skillet, saute the scallions, garlic, and mushrooms in the olive oil. Pour the lemon juice in and stir. Add the spinach and allow to cook down. Add the butter, cream, olives, wasabe powder, and cheeses. Add the cooked pasta and the butter. Allow the butter to melt. Season with salt and pepper.
