I’m pretty open with my pasta. That being said, since it’s been so hot lately I’ve been wanting a pasta that was a little lighter than my usual go-to favorite ragu. I found a couple of really great recipes on pinterest (here and here) and decided I’d combine my favorite parts of both to create my new favorite, Summer Butter Spaghetti. Disclaimer: This is not a healthy dish, nor was it created to be. When I make pasta, I’m fully committed to the carb overload. But with this dish, the spinach, basil, mushrooms, and onions act as a great earthy counter to the buttery sauce coating the noodles.
Summer Butter Spaghetti
Ingredients:
1 lbs Thin Spaghetti Noodles
2 Tbsp Olive Oil, divided
1 Large White Onion, sliced
1 Tbsp Balsamic Vinegar
1 cup Mushrooms, sliced
1/2 cup unsalted Butter
8 Garlic Cloves, minced
1 bunch of Basil, chopped
1 bunch of Spinach, chopped
Salt & Pepper, to taste
Directions:
1. In a non-stick skillet, heat 1 tablespoon olive oil on high heat; when oil is heated, add sliced onions and cook for about 10 minutes, stirring constantly; add a pinch of salt and continue cooking for a few more minutes on medium or low heat, stirring occasionally, until onions are browned, but not burnt
2. Remove onions from heat and sprinkle with a small amount of balsamic vinegar; stir to combine
3. In a separate large skillet, heat remaining tablespoon of olive oil and add sliced mushrooms with a pinch of salt; reduce heat to medium-low and cook mushrooms covered for about 10 minutes, occasionally stirring
4. Add cooked mushrooms to the pan with caramelized onions; placing pan over low heat, add the spinach and basil and stir until leaves wilt
5. Meanwhile, cook pasta according to package instructions. Drain.
6. In a large skillet (can use same as was used for mushrooms), heat together the butter and garlic on medium-low heat for 3-5 minutes; add the onion-mushroom mixture
7. Add the spaghetti to the skillet and season with salt and pepper; toss well to combine and serve
