Description
Parmesan Spinach Mushroom Pasta Skillet is a one-pan weeknight wonder full of farfalle pasta, sautéed mushrooms, wilted spinach, and melted parmesan for a satisfying vegetarian meal.
Ingredients
• 14 oz farfalle pasta
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 14 oz mushrooms, sliced
• 10 oz fresh spinach
• 1/2 cup low-sodium vegetable broth
• 1/2 cup grated parmesan cheese
• 1 teaspoon Italian seasoning
• 1 teaspoon red chili pepper flakes (optional)
• Salt and cracked black pepper, to taste
Instructions
1. Bring a large pot of salted water to a boil. Cook farfalle pasta until al dente. Drain and set aside.
2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sauté mushrooms for about 3 minutes until lightly browned.
3. Add garlic and cook for 30 seconds. Deglaze skillet with a bit of vegetable broth, reduce heat, and simmer for 1-2 minutes. Transfer mushrooms to a plate.
4. In the same skillet, add spinach and cook until wilted (about 2 minutes). Season with salt and pepper.
5. Return mushrooms to skillet, then add drained pasta. Stir in parmesan cheese, Italian seasoning, remaining tablespoon of olive oil, and additional broth as needed.
6. Serve hot with a sprinkle of red chili flakes and extra parmesan if desired.
Notes
– Farfalle pasta holds sauce well, but penne or rotini also work.
– Use freshly grated parmesan for the best texture and flavor.
– Add grilled chicken or white beans to increase protein content.
– For a vegan version, substitute nutritional yeast for parmesan and use plant-based broth.
– Store leftovers in an airtight container for up to 4 days.
- Prep Time: 10
- Cook Time: 20
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 553.56
- Sugar: 5.26
- Sodium: 389.62
- Fat: 18.97
- Saturated Fat: 4.39
- Unsaturated Fat: 12.46
- Trans Fat: 0
- Carbohydrates: 81.47
- Fiber: 11.68
- Protein: 23.23
- Cholesterol: 12.9