Ingredients
Equipment
soup pot with lid
Large Deep Frying Pan
Cooking Instructions
- Bring a large pot of salted water to a boil and cook the penne according to package directions until al dente.
- Reserve 1/2 cup of the pasta water, then drain the pasta.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the sliced mushrooms and cook for 5-7 minutes until tender and lightly browned.
- Add the garlic, Italian seasoning, and red pepper flakes if using. Cook for about 30 seconds until fragrant.
- Add the fresh spinach and cook for 1-2 minutes until just wilted.
- Add the cooked penne to the skillet and toss with the mushrooms and spinach.
- Stir in the Parmesan cheese, lemon juice, and enough reserved pasta water to lightly coat the pasta.
- Season with salt and black pepper and toss until everything is well combined.
- Garnish with fresh parsley and additional Parmesan if desired, then serve warm.
Nutrition
Notes
Cremini mushrooms provide a deeper flavor, but white button mushrooms work well too.
Let the mushrooms brown before stirring too often to develop better flavor.
Add the spinach near the end because it needs only a few minutes to wilt.
Reserved pasta water helps the Parmesan and olive oil create a light sauce that coats the penne.
Add cherry tomatoes, zucchini, or broccoli for additional vegetables.
Let the mushrooms brown before stirring too often to develop better flavor.
Add the spinach near the end because it needs only a few minutes to wilt.
Reserved pasta water helps the Parmesan and olive oil create a light sauce that coats the penne.
Add cherry tomatoes, zucchini, or broccoli for additional vegetables.