Ingredients
Scale
- 8 oz (225 g) penne or fettuccine pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 8 oz (225 g) sliced mushrooms
- 4 cups fresh spinach
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook pasta according to package instructions; 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 and browned.
- Stir in heavy cream and bring to a simmer.
- Add cooked pasta and spinach; cook until spinach wilts.
- Mix in parmesan cheese, season with salt and pepper, and toss to combine.
- Garnish with chopped parsley before serving.
Notes
- You can substitute half-and-half for heavy cream for a lighter version.
- Add red pepper flakes for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 520 Kcal
- Sugar: 4g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 85mg