By: Angela, Healthy Aggie Intern
8 ounces bowtie pasta
8 ounces mixed mushrooms
¼ cup finely chopped fresh thyme and oregano
2 tablespoons olive oil
1 tablespoon fresh lemon juice
3 cups baby greens: baby kale or spinach
¼ cup Parmesan cheese, grated
3 to 4 ounces soft goat cheese
Kosher salt and fresh ground pepper
1. Cook the pasta in salted boiling water until al dente. Drain the pasta and save out ¼ cup pasta water. 2. Clean the mushrooms, then slice them. Chop the herbs.
3. In a saute pan or skillet, heat the olive oil to medium high heat and cook the herbs, mushrooms, and several pinches of salt together for about 5 minutes, stirring occasionally. When mushrooms are cooked and tender, reduce heat to low, add lemon juice, greens and a few more pinches of salt. Cook for about 2 minutes until the greens are wilted. Add the Parmesan cheese and pasta water and stir until the cheese is melted.
4. Add the drained pasta into the mushrooms. Add fresh ground black pepper to taste. Use your fingers to break off crumbles of the goat cheese and add it to the pasta; stir them in if desired. Serve immediately.