Mushroom Spinach Pasta

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With lemon, garlic and parmesan, this mushroom spinach pasta is an easy vegetarian dinner recipe that delivers on flavor. You can make it in less than 30 minutes.

Prep Time5

Cook Time18

Total Time23

Course: Pasta & Noodles

Cuisine: Italian

Servings:

Author: Paige Adams

Ingredients

8 ounces penne pasta
1 tablespoon olive oil
8 ounces baby bella or cremini mushrooms, sliced
1 shallot, finely chopped (about 1/4 cup)
3 garlic cloves, minced
Pinch of red pepper flakes
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon butter
1 lemon lemon, juice and zest
2 cups baby spinach
1/4 cup grated parmesan cheese

Instructions

Bring a large pot of salted water to a boil and cook the pasta 1 minute less than the recommended al dente cook time on the package. Reserve 1/2 cup pasta cooking water before draining.
While the pasta is simmering, heat 1 tablespoon olive oil over medium high heat in a large skillet. Add the mushrooms and sauté for 5 minutes until the mushrooms start to brown.
Add the shallots, garlic, red pepper flakes, salt and pepper and continue cooking for a few minutes until the mushrooms are caramelized and fragrant.
Add the butter and squeeze in the lemon juice. The mushrooms will bubble and steam as the butter melts.
Stir the pasta into the mushrooms followed by the spinach and reserved cooking water. Let it simmer for a couple minutes while gently stirring. The pasta will end up dressed in a light lemony sauce and the spinach will quickly wilt.
Fold in the lemon zest and parmesan.

Notes

You can use orecchiette instead of penne. If you prefer longer pasta shapes, spaghetti or linguini will work.

If you want heartier greens, use chopped kale rather than spinach.

The pasta is best eaten right after you make it. You can keep leftovers in an airtight container in the refrigerator up to 3 days. The pasta will soften more the longer you store it. Reheat it in the microwave or in a skillet with a little oil. Stir in more fresh spinach after you have warmed it. You can turn leftovers into a pasta salad by adding more leafy greens and tossing in a vinegar and oil-based dressing.

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