First of all, I have been cooking for two for so long that just throwing one extra person in the mix threw off my game. I chopped what I thought was enough spinach — it wasn't.
When I originally saw the recipe, it called for tagliarelle, an egg pasta. I didn't think anything of it and when I spotted this box of super fancy tagliarelle at the grocery store, I thought it would be so impressive.
THINGS YOU NEED TO KNOW: I have never cooked or even EATEN egg pasta. I had no idea it would be different from any other type of pasta. So I timed my entire cooking around the cooking time for fettucine.
Well friends, first of all, egg pasta makes the water so murky that I couldn't even see the pasta cook and had no idea when it was done. Which meant that by the time I checked on it, it was done because apparently, egg pasta cooks immediately. So, to impress my friends, I made overcooked, mushy egg pasta. Thank goodness I have polite friends.
Also, my little salad cups came out way too big. It was just one of those cooking nights where I was completely frazzled. By the time we started eating, the pasta was cold, but still tasted good. Also, I learned that I don't really like egg pasta. Tragedies.
The lesson here: never, ever alter a recipe without trying it first. Ever.