After-Tax Poverty Veggie Pasta


(serves 3-4)


¼ cup olive oil
6 cups sliced brown mushrooms
6 cloves gralic, sliced
¼ cup white wine (optional)
3 cups low-sodium chicken broth
8 cups spinach, chopped (frozen spinach is fine)
1 package (12oz) pasta, cooked (any kind you like)
2 tablespoons butter
salt and red pepper flakes to taste
grated Parmesan cheese

*If you are philosophically opposed to meatless meals, you can add a can of tuna, ½ cup crumbled, cooked bacon, or 1 cup of chopped, roasted chicken just before serving.

Cooking Instructions:

  1. Heat olive oil over medium-high heat in a large sauté pan, add mushrooms and cook for 3-4 minutes, until light brown, stirring occasionally
  2. Stir in sliced garlic, turn heat down to medium-low, and continue to cook for 2-3 minutes until garlic begins to turn golden.
  3. Pour in wine, then chicken broth, and cook for 2-3 minutes.
  4. Drop in spinach and cook until wilted, then add pasta.
  5. remove from heat and stir in butter. Season to taste with salt and red pepper flakes.
  6. Top with as much Parmesan cheese as you can afford!

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