Greenhouses are producing wonderful greens all over the south and two of our favorite things are sprouting: arugula and spinach! I thought this would be a great opportunity to use the truffle-infused oil I got over the holidays.
Pasta, I used gluten free spaghetti, but any shape will do
1 bunch baby spinach
1 bunch aruluga
1 pint mushrooms
3+ cloves garlic
1/3 C olive oil or flavored olive oil, I used truffle infused oil
salt and pepper to taste
Cook pasta according to directions.
Saute mushrooms in oil with minced garlic. Saute on medium-low heat to avoid burning the garlic. While mushrooms are cooking through, rough chop spinach and arugula. Make sure it was well washed as spinach is often grown in sandy soil.
Drain pasta and toss with hot mushrooms and oil. Remove from heat. Toss in greens and allow to wilt. Season with salt and pepper. Dress with more olive oil if desired.