Mushroom and Spinach Pasta

Time: 43 minutes

Serves: 3

INGREDIENTS

8 ounces cremini (baby bella) mushrooms, thinly sliced

8 ounces protein pasta (or any preferred type)

¼–½ cup reserved pasta water

3 tablespoons unsalted butter, divided

4 cloves garlic, minced

5 cups fresh spinach (adjust amount to taste)

1 teaspoon Aleppo or red pepper flakes

½ teaspoon kosher salt

Freshly ground black pepper, to taste

2 tablespoons sherry cooking wine

Finely grated Asiago cheese, for topping

INSTRUCTIONS

Rinse or wipe the mushrooms clean, then slice them thinly, including the stems if desired.

Boil the pasta in salted water until al dente. Before draining, set aside about ½ cup of the cooking water.

Warm a large skillet over medium heat and melt 2 tablespoons of butter.

Add the sliced mushrooms and cook until they turn golden brown, around 6–8 minutes.

Mix in the garlic, spinach, pepper flakes, salt, and a few twists of black pepper.

Cook for 2–3 minutes, stirring occasionally, until the spinach wilts and the garlic is fragrant.

Add the cooked pasta to the pan along with ¼ cup of the reserved pasta water, the sherry cooking wine, and the remaining tablespoon of butter.

Toss until evenly coated. For a lighter sauce, add more pasta water as needed.

Plate the pasta and finish with a generous sprinkle of finely grated Asiago cheese and more black pepper to taste.

NUTRITION INFORMATION

Per serving:

Calories: 385

Carbohydrates: 63 g

Protein: 14 g

Fat: 9 g

Saturated Fat: 5 g

Polyunsaturated Fat: 1 g

Monounsaturated Fat: 2 g

Trans Fat: 0.3 g

Cholesterol: 20 mg

Sodium: 451mg

Potassium: 822 mg

Fiber: 4 g

Sugar: 4 g

Vitamin A: 5120 IU

Vitamin C: 15 mg

Calcium: 92 mg

Iron: 3 mg