Pasta Dinner in 90 Degree Weather? YES!

The North Union Farmer’s Market in Chagrin Falls opened up last month, which means the return of fresh Ohio City Pasta to my menu! They have such a crazy variety of pastas to choose from that challenge my meal-creation brain cells. My favorite basic one is the black pepper pasta. Spinach pasta is good for most applications as well, but what about Cilantro Lime…Saffron…Tomato…Mushroom…?????

I don’t want to hide the subtle flavors of the pasta with heavy sauces, especially in the summer, so I need to stick with simple recipes that are intended to blend nicely with the pasta, not just sit on it.  I am a little peeved with myself that last year I didn’t write down what I did with the Cilantro Lime pasta. when I try it again, I’ll post it. It was durn good and completely out of my own imagination…grrrr.

I had the mushroom pasta in the freezer and had a craving last night. I was in a hurry, so I hit the web.

Unfortunately, the vast majority of recipes call for heavy cream or Gorgonzola, which would be AWESOME if I weren’t trying to be texturally light and not cover up the pasta’s flavor.

The winner?

Mushroom Sauce: Funghi Trifolata, courtesy of The Food Network and Mario Batali.

I used my 10″ skillet for this. NOT non-stick. It worked just fine, but it would have been easier to toss everything together if I had a 12″…ebay, here I come! Or I suppose I could have actually read the recipe all the way through and used my Saute pan instead.



  • 5 tablespoons extra-virgin olive oil
  • 1 medium Spanish onion, cut into 1/8-inch dice
  • 2 cloves garlic, thinly sliced
  • 8 ounces fresh porcini or cremini mushrooms, sliced thin, plus 4 mushrooms, thinly sliced

I went with the cremini because porcini fresh are hard to come by. I think they are generally available early spring for a brief window, but I’ve never found them. I have dried ones I could re-hydrate, but decided against it.

  • Salt
  • Pici pasta, cooked al dente, reserving 1/2 cup cooking water, recipe follows  

I used 2 Bundles of Ohio City Mushroom Pasta. Boiled in well-salted water (should taste like sea water) for about 5 minutes, or until just about al dente.

  • 1/4 cup freshly grated Parmigiano-Reggiano
  • 1/4 cup chopped Italian parsley leaves


Heat oil in a 12 to 14-inch saute pan, over medium heat. Add the onions, garlic and 8 ounces of sliced mushrooms and cook for 5 to 6 minutes. Add the salt and pasta with 1/2 cup pasta cooking water to the pan and toss quickly. Add the remaining 4 raw sliced mushrooms and toss again, off heat. Serve immediately, topped with the grated cheese and chopped parsley.

So what kind of wine? For a while I was searching for a wine-pairing app for my iPhone, but could not find any good ones*. I have been using Wined-In instead through my web browser with great success. They recommended a Cotes du Rhone, and I must say my $10 bottle  of 2007 Bastide de Beauvert worked nicely 🙂

So anyway, had a bag of mixed greens from a new terrific vendor at my North Union market, BirdSong Farms. I topped it with a tart, early season diced tomato I bought from them, thin-sliced red onion, Figone olive oil and balsamic vinegar (purchased on our vacation to the San Francisco area), and some mozzarella from Meadow Maid/Nourishing Meadows grass-fed dairy cows. A turn of black pepper and a sprinkle of salt, and you’re on your way.

Next week I’ll pick up the Saffron style pasta and see what I can cobble together!!!


*In searching for Wined-In information just now to write this post, I came across this list of NEW wine apps…going to have to try them out 🙂



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