Fregula Pasta with Spinach and Oyster Mushrooms

So what's fregula pasta?  It's a semolina pasta from Sardinia, Italy. The wheat pasta, with 6 grams of protein per serving, is shaped in little balls similar to pearl couscous and has been sun-dried and toasted.  The pasta has a nutty flavor and is really delicious (even served alone with a little butter, salt and pepper)! This recipe pairs the pasta with spinach and oyster mushrooms and is seasoned with herbes de provence and anise seed. Serve it over a bed of fresh spinach or top with a poached egg.

Serves 2

Ingredients

• 1 1/4 cups fregula pasta
• 1 pound oyster mushrooms, roughly chopped
• 2 large cloves garlic, minced
• 3 celery stalks, chopped
• 1 small yellow onion, chopped
• 1 tsp herbes de provence
• 1/2 tsp anise seed
• 1 pound baby spinach (divided)
• 2 Tbsp butter
• Juice of one lemon
• Salt and pepper to taste
• 2 Tbsp grated parmesan cheese
• 2 eggs, poached, if desired

Instructions:

1. On medium-high, heat a medium saucepan of salted water to boiling; add fregula pasta and cook for 15 minutes, or until tender. Drain and set aside. 
2. Heat 2 teaspoons of olive oil on medium-high until hot in large skillet. Add mushrooms and cook 8 minutes, or until browned and crispy. Remove from pan and set aside.
3. Using the same skillet, add 2 additional teaspoons of olive oil; heat on medium high until hot. Add garlic, celery, onion and seasonings and cook until softened, about 5 minutes. Move the mixure to the side of the pan, and add about 1/2 of the spinach to the other side of pan; cook about 1-2 minutes, until spinach just begins to wilt. 
4. Add drained pasta, butter, lemon, and salt and pepper to skillet; continue cooking 1-2 minutes, or until thoroughly combined and heated through. 
5. Assemble plates: Divide remaining spinach between 2 plates or bowls; lightly drizzle olive oil over spinach and sprinkle with salt and pepper to taste. Top each plate with a generous portion of fregula and spinach mixture; and sprinkle with parmesan cheese. If desired, top with a poached egg instead of serving on a bed of spinach.

This recipe was inspired by a Blue Apron recipe ~ many of their recipes include unusual and interesting ingredients ~ like fregula pasta!