春天風味義大利麵。 Light Creamy Tricolour Pasta

偶爾想不出晚餐吃什麼卻又很想來點特別的餐點就會祭出我的繆思女神：
手上的一些英式食譜書來尋求幫助，今天分享的就是出自其中一本很棒的
素食譜:Vegetarian 100 everyday  recipes

這道材料簡單也很簡單做，貌不驚人但吃了卻讓人蠻驚豔有春天來了的感覺，
它是用三色義式螺旋麵作的 Creamy spinach & mushroom pasta.

Ingredients: Serves 2
三色螺旋麵  150g
蘑菇              150g
高湯              150ml
菠菜              150g
橄欖油          1.5 tbsp
Cream cheese 3 tbsp
義式香料      適量
檸檬汁          1tbsp
玫瑰鹽 & 黑胡椒 適量

Method:
1. Cook the pasta in a pan of lightly salted boiling water, according to the packet instructions,
   Drain the reserving 80ml of the cooking liquid. 先煮螺旋麵並保留部份煮麵水備用。
2. Meanwhile, heat the oil in a frying pan over medium heat, add the mushrooms and cook,
   stirring frequently, for a few minutes. Stir in the herbs, stock and lemon juice and cook for
   a few more mintues, until the sauce is reduced by half. 起油鍋下蘑姑炒個幾分鐘後，
   加進高湯,檸檬汁,香料續炒到醬料減少到一半左右。
3. Stir in the cream cheese and spinach and cook over medium -low heat for 3 minutes.
   Add the rest of the cooking liquid and pasta. Stir well, season to taste with salt and pepper
   and heat throughly gently before serving. 把奶油起司和菠菜加入炒三分鐘，最後加
   螺旋麵和煮麵水翻炒幾下，調味後即可端上桌趁熱享用囉!


"It tastes better than it looks."老爺一語道破，說的一點ㄦ也沒錯