10 minute Florentine Rottini

Serves 4

1 medium onion, chopped

1/2 pound mushrooms, sliced

3 tablespoons olive oil

4 cups fresh spinach, roughly chopped

1 carton dairy sour cream

1/4 teaspoon nutmeg

1 teaspoon salt

1/2 teaspoon ground black pepper
3 cups gf rottini

Cook rottini according to package, reserve 1/2 cup water from cooking. Meanwhile sauté onions in a medium high skillet with olive oil, when onions are soft and mushrooms and sauté until starting to brown; add spinach and 1/2 cup pasta water and put on lid. Let steam for 3-4 minutes, add seasoning and sour cream. Mix sour cream into the vegetables and serve over drained pasta.

Optional: add 2 tablespoons of butter to finish sauce if you don’t mind the extra fat it really brings together the flavour.