Ingredients
Scale
- Pasta (any shape) 1 pound
- Fresh spinach 10 ounces
- Mushrooms (sliced) 8 ounces
- Garlic 4 cloves
- Olive oil 3 tablespoons
- Vegetable broth 1/2 cup
- Parmesan cheese (grated) 1/2 cup
- Salt and pepper to taste
Instructions
- Step 1: Cook pasta according to package directions. Reserve about 1 cup of pasta water before draining.
- Step 2: While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add sliced mushrooms and cook until softened and browned, about 5-7 minutes.
- Step 3: Add minced garlic to the skillet and cook for about 1 minute until fragrant. Be careful not to burn the garlic.
- Step 4: Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes.
- Step 5: Pour in the vegetable broth and bring to a simmer. Add the cooked pasta to the skillet. Toss to combine, adding pasta water as needed to create a sauce.
- Step 6: Stir in grated Parmesan cheese, salt, and pepper. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop with a splash of broth or water to prevent drying out.
- Garnish with a sprinkle of red pepper flakes for a touch of heat and extra flavor.
- For a richer flavor, sauté the mushrooms in butter with a splash of balsamic vinegar before adding the garlic.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American