Digitalini with Roasted Crimini, Shallots and Fresh Spinach

Kind of a simple, lazy meal here. I roasted whole shallots and crimini mushrooms, then added them to pasta. While the pasta was still steaming hot, I added chopped baby spinach, a little pasta cooking water and a handful of grated Romano. Drizzled some olive oil and balsamic vinegar over the top. No forceful tastes, but a nice complement of textures and subtle flavors.

Served this to accompany grilled chicken thighs.

1 pound crimini mushrooms, golf ball sized at most
3 whole shallots
Olive oil
A pinch of dried oregano
A pinch of dried red pepper flakes
1 pound digitalini or other small pasta
4 ounces baby spinach roughly chopped
1 cup grated Romano cheese
Sea salt and freshly ground pepper

  1. Heat over to 425 degrees
  2. Put shallots in a small baking dish, drizzle with olive oil and season liberally with kosher salt and fresh ground pepper. Roast for 20-25 minutes, until shallots are browned. 
  3. In a separate dish do same for mushrooms, adding oregano and red pepper flakes. Roast for 30 minutes or more, until mushrooms are nicely browned, but not shriveled up.
  4. Allow roasted vegetables to cool. 
  5. Cook pasta, reserving some pasta water. 
  6. Drain the pasta, transfer to a large serving bowl. Quickly add roasted vegetables, spinach and cheese. Stir to combine. Add some pasta water to create an appropriate consistency - just a tiny bit of sauciness. Season liberally with sea salt and ground pepper. 

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