Color Kitchen

Welcome to Color Kitchen!

The easiest way to make a beautiful meal is to use ingredients that are naturally gorgeous!

Recipes incorporating natural color combinations are uploaded regularly; please try them, make your own masterpieces, and send us your photos! Post to facebook (facebook.com/thecolorkitchen), or tweet us @thecolorkitchen.

Eat beautifully!


~ Tuesday, March 22 ~
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Spinach Fettuccine with Shitake and Sage Got 10 minutes? Here’s dinner: 1. Heat olive oil in a pan. Add sage leaves (2 for each portion). Allow them to cook 4-5 minutes. Then add sliced shitake mushrooms and cook on low heat for 3-4 minutes. 2. At the same time, boil your pasta. I used a great spinach fettuccine with jerusalem artichoke flour (by DeBoles, available at Whole Foods). Be sure not to overcook your pasta! Cook to al dente (check your box, but it should be about 6-7 minutes). 3. Drain pasta and throw it in your pan with the shitake, sage, and olive oil. Keep heat on low, and allow the pasta to cook in the shitake-sage flavor for about 2 minutes. 4. Serve in a great bowl. Top with some fresh grated parmesan cheese, if you want! Note: the ratio of sage, shitake, and pasta is completely up to you. I would stick to 2 sage leaves per person, but toss in as much shitake as you fancy.  (Photo by Mia Tramz)

Spinach Fettuccine with Shitake and Sage

Got 10 minutes? Here’s dinner:

1. Heat olive oil in a pan. Add sage leaves (2 for each portion). Allow them to cook 4-5 minutes. Then add sliced shitake mushrooms and cook on low heat for 3-4 minutes.

2. At the same time, boil your pasta. I used a great spinach fettuccine with jerusalem artichoke flour (by DeBoles, available at Whole Foods). Be sure not to overcook your pasta! Cook to al dente (check your box, but it should be about 6-7 minutes).

3. Drain pasta and throw it in your pan with the shitake, sage, and olive oil. Keep heat on low, and allow the pasta to cook in the shitake-sage flavor for about 2 minutes.

4. Serve in a great bowl. Top with some fresh grated parmesan cheese, if you want!

Note: the ratio of sage, shitake, and pasta is completely up to you. I would stick to 2 sage leaves per person, but toss in as much shitake as you fancy. 

(Photo by Mia Tramz)

Tags: green pasta quick