Traditionally, florentine pasta is made with a cream sauce, but I promise that you won’t miss the cream in this recipe. For a heartier meal, grilled chicken or shrimp is a great addition to this pasta. However, please believe me that the pasta stands nicely on its own. Oh, how happy this light pasta dish makes me! I ate this pasta for dinner and then for lunch the following day as well. While I’m typically not one to mention the nutritional information for my recipes, just so you know, half of this pasta recipe, as written, comes in at under 300 calories.
My children surprised me by enjoying this Mushroom Florentine Pasta as much as I did. Topped with a soft egg, this pasta is creamy and satisfying for lunch or for dinner. For ease of serving more than two people, I double or triple this recipe and then instead of serving each plate with a pretty egg on top – because, let’s be honest, I’m lazy some nights. I’ll soft cook several eggs at once in the skillet, roughly chop them, and then toss the chopped eggs gently with the pasta to mix them throughout each serving. Crisp hot broccoli and pasta are tossed with a very light cream sauce to create a wonderfully flavorful dish. This is a great way to get lunch or dinner on the table very fast. Parmesan Pepper Pasta is another light and tasty favorite.
Kitchen Tip: I use this skillet and this microplane to make this recipe.
Here are some more pasta recipes you might like: Bow Tie Pasta with Bacon and Brussels Sprouts by Creative Culinary Israeli Couscous by Barefeet In The Kitchen Pasta Puttanesca by Simply Recipes Chili Pasta Bake by High Heels and Grills Asian Pasta Salad by Barefeet In The Kitchen Pesto Chicken Caprese by Nutmeg Nanny
