Ingredients
Scale
- 8 oz (225 g) of your favorite pasta (penne, spaghetti, or fettuccine)
- 2 cups fresh spinach, roughly chopped
- 1 cup sliced mushrooms (button, cremini, or shiitake)
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1/4 cup chicken or vegetable broth
- Salt and freshly ground black pepper to taste
- Red pepper flakes (optional for a spicy kick)
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and cook until browned and tender, about 5 minutes. Season with salt and pepper.
- Add the minced garlic to the skillet and cook for about 1 minute until fragrant. Stir in the chopped spinach and cook until wilted, approximately 2 minutes.
- Add the cooked pasta to the skillet, pour in the chicken or vegetable broth, and toss to combine. Cook for another 2-3 minutes to meld flavors.
- Lower the heat, sprinkle the grated Parmesan cheese over the pasta, and stir until melted and coating the pasta. Adjust seasoning with salt, pepper, and red pepper flakes if desired.
Notes
- Use your favorite pasta shape for best results.
- For a vegan version, substitute Parmesan with nutritional yeast or vegan cheese and use vegetable broth.
- Feel free to add cooked grilled chicken or shrimp for extra protein.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of broth or water to preserve moisture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stove-top
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1 1/4 cups)
- Calories: 410 Kcal
- Sugar: 3g
- Sodium: 580mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 25mg