Mushroom Spinach Pasta
A quick and flavorful pasta dish featuring tender mushrooms, fresh spinach, and a bright hint of lemon, all in under 30 minutes.
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 cloves garlic (minced)
- 1 pinch red pepper flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon butter
- 1 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. Cook the penne pasta just shy of al dente, about one minute less than package suggests. Reserve 1/2 cup of pasta water before draining.
- In a large skillet, warm olive oil over medium-high heat. Add sliced mushrooms and cook undisturbed for about 5 minutes until browned.
- Add shallot, garlic, and red pepper flakes. Season with salt and black pepper, cooking until mushrooms are caramelized and fragrant.
- Stir in butter and squeeze in lemon juice. Let the mixture bubble as the butter melts.
- Add drained pasta to the skillet along with spinach and reserved pasta water. Simmer for a few minutes until spinach wilts and pasta is coated.
- Fold in lemon zest and grated parmesan cheese until melted and well combined.
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Notes
Serve hot, garnished with extra parmesan or fresh herbs. Store leftovers in an airtight container for up to 3 days.