Spinach Mushroom Pasta
Golden brown mushrooms and fresh spinach toss with buttery pasta and Parmesan. A cozy 25-minute dinner using simple ingredients.
Servings: 4 people
Ingredients
- 8 ounces linguine or other long, slender pasta
- 6 tablespoons butter divided
- 1 pound mushrooms washed, stems trimmed and thinly sliced
- 3 green onions thinly sliced into rounds
- 4 cloves garlic finely chopped
- 5 ounces baby spinach
- 1/4 teaspoon crushed red pepper or more
- salt and freshly ground black pepper
- 2 ounces grated Parmesan cheese
- chopped fresh parsley for garnish, optional
Instructions
- Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente (firm to the bite). Drain, reserving 1 cup of pasta water.
- Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, 7 to 9 minutes, until liquid releases then mostly evaporates and mushrooms are tender and golden brown.
- Reduce heat to medium and add green onions and garlic; cook and stir until onions soften and garlic is fragrant, 2 to 3 minutes. Add spinach, one large handful at a time, stirring until just wilted. Add remaining 4 tablespoons butter and stir until melted.
- Add drained pasta and ⅓ cup of reserved pasta water to spinach and mushroom mixture; toss well to combine, adding more pasta water if pasta seems too dry. Stir in crushed red pepper and season to taste with salt and freshly ground black pepper; transfer to serving bowl. Sprinkle with Parmesan cheese and garnish with parsley if desired; serve.
Nutrition
Calories: 461kcal | Carbohydrates: 51g | Protein: 17g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 424mg | Potassium: 755mg | Fiber: 4g | Sugar: 4g | Vitamin A: 4097IU | Vitamin C: 15mg | Calcium: 193mg | Iron: 3mg
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