Best 5 Gemelli W Spinach Mushrooms And Mozzarella Recipes

SAUTEED SPINACH AND MUSHROOMS

Steps:

• Heat the oil in a medium saute pan or skillet (not nonstick) over medium-low heat. Add the garlic and cook until fragrant, about 2 minutes (do not let the garlic brown). Push the garlic off to the side of the pan and add the mushrooms. Increase the heat to medium high and season the mushrooms with salt and pepper to taste. Cook, stirring occasionally, until the mushrooms are cooked through and begin to become golden in spots, 10 to 12 minutes.
• Add the spinach, sprinkle with an additional pinch of salt and turn with tongs until wilted. (If you can't fit all the spinach in the pan, cover it for a few minutes, then uncover, stir and add the rest.) Transfer to a serving platter, drizzle with the vinegar and serve warm.

MOZZARELLA MUSHROOMS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Dip each slice of mushroom in the salad dressing, then into the bread crumbs. Layer the coated mushroom slices into a 2 quart casserole dish. Pour in any remaining dressing (or even more if you like), and sprinkle with any remaining breadcrumbs. Sprinkle the shredded mozzarella cheese over the top.
• Bake, uncovered, for 20 to 25 minutes in the preheated oven, or until the cheese is melted and bubbly.

WHITE MUSHROOMS AND SPINACH

Steps:

• Heat a large saute pan or cast iron pan over medium heat. Add the olive oil and the mushrooms. Season with salt and pepper, to taste, and add the thyme and the garlic and saute. Cook until the mushrooms are tender and a lot of the liquid has evaporated from the bottom of the pan, 6 to 8 minutes.
• Add the Marsala and cook until the flavor of the alcohol has mellowed considerably, 3 to 5 minutes. Remove and discard the sprigs of thyme and the garlic. Shut the heat off and stir in the spinach leaves so they wilt slightly. Season with salt and pepper, to taste. Transfer to a serving bowl and serve.

GEMELLI WITH GARLIC, HERBS, AND BOCCONCINI MOZZARELLA

Steps:

• Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for pasta.
• Mince garlic and chop herbs. Quarter large bocconcini and halve smaller ones. In a large bowl toss cheese with garlic, herbs, red pepper flakes, oil, and salt to taste.
• Cook pasta in boiling water, stirring occasionally, until al dente and ladle out and reserve 1/4 cup pasta water. Drain pasta in a colander. Stir vinegar and arugula into cheese mixture and add hot pasta and 1/4 cup reserved pasta water, gently tossing (and adding more pasta water as needed if mixture becomes dry) until combined well.

GEMELLI W/ SPINACH, MUSHROOMS, AND MOZZARELLA

Steps:

• 1. Cook the pasta al dente according to ;kg directions. Drain well, return to the pot, and cover to keep warm. 2. Coat a L nonstick skillet w/ the cooking spray or evoo and add the garlic, mushrooms, thyme, oregano, and black pepper. Place the skillet over medium-high heat and cook, stirring frequently, for several minutes, or until the mushrooms have released their juices and are nicely browned. Cover the skill periodically if it begins to dry out. Add a few t of broth if needed. 3. Add the broth to the skillet and cook stirring occasionally, for several minutes or until the broth is reduced by half. Add the spinach, pine nuts, and cook, stirring frequently, for a minute or two or until the spinach is wilted. Add the pasta, and toss to mix well. Add a little more broth if the mixture seems dry. 4. Remove the skillet from the heat and toss in the parmesan. Divide the mixture among 4 dishes and top ea serving w/ 1/4 C of the mozzarella cheese and a T of the scallions.