Ingredients
Scale
- 8 oz of your favorite pasta (penne, fettuccine, or linguine)
- 2 cups sliced mushrooms (cremini or button mushrooms)
- 3 cups fresh spinach leaves
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 cup vegetable or chicken broth
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.
- In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and sauté until golden brown, about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
- Stir in the fresh spinach and cook until wilted. Pour in the vegetable or chicken broth, bringing the mixture to a gentle simmer.
- Add the cooked pasta to the skillet. Toss everything gently, then incorporate the grated Parmesan cheese. Season with salt, black pepper, and red pepper flakes if using. If the mixture looks dry, add a splash of the reserved pasta water to loosen it up.
Notes
- Use high-quality fresh ingredients for maximum flavor.
- Reserve some pasta water to create a light sauce that clings to the noodles.
- Feel free to add extra red pepper flakes for heat or sprinkle more Parmesan on top.
- This dish pairs well with garlic bread or a crisp side salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal Kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 19 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 6 g
- Protein: 20 g
- Cholesterol: 25 mg