Ingredients
Scale
- 8 ounces of pasta (penne or linguine)
- 2 cups of fresh spinach leaves
- 1 cup of sliced mushrooms
- 2 tablespoons of olive oil
- 3 cloves garlic, minced
- 1 cup of grated parmesan cheese
- 1/2 cup of heavy cream
- Salt and freshly ground black pepper to taste
Instructions
- Cook pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant.
- Add sliced mushrooms and cook until tender, about 5 minutes.
- Stir in heavy cream and bring to a simmer. Add grated parmesan cheese and stir until melted and creamy.
- Mix in fresh spinach and cook until wilted, about 2 minutes.
- Add cooked pasta to the skillet and toss to coat evenly with the sauce. Season with salt and pepper to taste.
- Serve hot with extra parmesan on top if desired.
Notes
- This dish can be customized by adding cooked chicken or shrimp for extra protein.
- For a dairy-free version, substitute parmesan with nutritional yeast and heavy cream with coconut cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 7g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 75mg