Cook 12-14 meatballs. Cook 3/4 pound gemelli or corkscrew pasta, reserving 1/4 cup of cooking water. Cook 12 ounces quartered mushrooms and 1 teaspoon chopped thyme in butter in a large skillet until tender, 8-10 minutes. Toss with the pasta, meatballs, 5 ounces baby spinach, 1/2 cup grated pecorino, and the reserved cooking water, season with salt and pepper.
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