Description
Quick and nutritious pasta dish featuring fresh spinach and mushrooms, perfect for weeknight dinners or cozy weekends.
Ingredients
Scale
- 8 ounces pasta (penne, fettuccine, or spaghetti)
- 2 cups fresh spinach, washed and roughly chopped
- 1 cup mushrooms, sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese (or a dairy-free alternative)
- Fresh basil for garnish
Instructions
- Begin by bringing a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and sauté for about 30 seconds.
- Add the sliced mushrooms and a good pinch of salt. Sauté for around 4–5 minutes until browned and tender.
- Once the mushrooms are ready, toss in the chopped spinach and continue cooking until it wilts, about 2–3 minutes.
- When your pasta is cooked, reserve about 1/2 cup of the pasta water and drain the rest. Add the pasta to the skillet with mushrooms and spinach.
- Pour in a splash of the reserved pasta water and add the Parmesan cheese. Toss gently until the cheese melts and coats the pasta.
- Season with pepper and adjust salt as needed. Toss in fresh basil.
- Serve hot, garnished with extra Parmesan or basil leaves.
Notes
For a vegan option, omit the Parmesan or use a vegan substitute. Great for meal prep and leftovers can be stored for up to 3 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg