150 g dried spaghetti (whole grain)
200 g fresh baby spinach
100 g mushrooms
2 buffalo mozzarella cheeses
3 tablespoons pine nuts
6 tablespoons extra virgin olive oil
1 clove of garlic
- Cook the spaghetti in a large pan of boiling salted water, according to the packet instructions.
- Peel and finely chop the garlic, slice the mushrooms, then add to a frying pan over a medium heat with oil. Sauté for 5 minutes until softened.
Cook spinach in a big pan with a little olive oil. Let the spinach sit for a minute.
Toast the pine nuts in a dry frying pan over a medium heat.
Drain the spaghetti.
- Serve with the mushrooms, spinach, pine nuts, mozzarella and season with salt and pepper.
- Drizzle with extra virgin olive oil.