Skip to main content
Epicurious
Cookbooks

Pasta with Spinach, Mushrooms, Pumpkin, and Hazelnuts

Recipe information

  • Yield

    4 servings

Ingredients

Omit

Sausage

Add

2 10-ounce boxes frozen chopped spinach, defrosted
1 cup chopped toasted hazelnuts

Preparation

  1. Wring out the spinach in a kitchen towel until dry. Start the pan with EVOO as in the master recipe, #27, and add the mushrooms, garlic, and onions. Cook until brown, then add the spinach, separating it with your fingertips as you add it to the pan. Combine and heat the mixture for 2 minutes, then add the wine and proceed as above. Top the pasta with cheese, chives, and the toasted hazelnuts.

Rachael Ray 365: No Repeats
TagsPastaSpinachLeafy GreensVegetableHazelnutNutMainDinnerEasySauteCookbooks
Read More
Whole Lemon Bars
Using two entire lemons—pith, skin, and all—cranks up the citrus flavor in this classic dessert.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
The Most-Saved Recipes in the Epicurious App This Week
Like cottage cheese caramelize onion dip and a lentil barley salad.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
One-Pot Chicken Thighs With Cilantro Rice and Beans
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
Golden Mushroom Soup With Orzo & a Pat of Butter
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Fudgy Cocoa Brownies
You don’t need melted chocolate to make a good brownie