10 oz linguini (I prefer whole wheat)
5 oz package of baby spinach
5 oz crimini mushrooms, cleaned and thickly sliced
1 large garlic clove, finely minced
1/4 c extra virgin olive oil
1/2 c of low-fat Feta, crumbled
1/3 c parmigiano reggiano
2 tsp dried oregano
Set a pot of salted water a-boil then dump in the linguini.
Whilst that cooks, combine the mushrooms, and spinach in a large bowl. Whence the pasta is al dente (or as cooked as you like) transport the noodles to the bowl with one of those forked scoopers, that way there’s plenty of moisture to wilt the spinach and tenderize the mushrooms. Mix together with tongues, adding pasta water by the ladleful, if necessary, to expedite the tenderizing-wilting process. Drizzle in olive oil. Then sprinkle minced garlic, oregano, feta and parmigiano reggiano over and mix. Divide into bowls then mangia!
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