Ingredients
Scale
- 8 oz (225 g) pasta (penne or fusilli)
- 2 cups fresh spinach leaves
- 1 cup sliced mushrooms
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 cup grated Parmesan cheese
- 3/4 cup heavy cream
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Cook pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Sauté garlic until fragrant, about 1 minute.
- Add sliced mushrooms and cook until tender, about 5 minutes.
- Stir in spinach and cook until wilted, about 2 minutes.
- Pour in heavy cream and bring to a gentle simmer. Reduce heat and stir in Parmesan cheese. Season with salt and pepper.
- Add cooked pasta to the skillet and toss to coat evenly with the sauce.
- Garnish with chopped parsley and serve hot.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- Add a pinch of red pepper flakes for a spicy kick.
- Use gluten-free pasta if needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate (about 1.5 cups)
- Calories: 430 Kcal
- Sugar: 4g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg