Always Down for a Weeknight Pasta Party

配料

SPINACH, MUSHROOM, & PARMESAN PASTA SKILLET

12 ounces farfalle (bow tie) pasta • 2-3 tbsp olive oil • 3 cloves garlic • 12-16 ounces mushrooms, sliced • 6 cups fresh spinach • 1/2 cup chicken of vegetable broth • 1 tsp Italian seasoning • 1/2 cup parmesan of pecorino cheese, grated • 1 tsp red pepper flakes • salt and pepper to taste •

1) cook pasta until al dente, drain and set aside

2) heat 2 tbsp olive oil in large skillet. add mushrooms and sauté about 3 minutes • add garlic and cook another 1-2 minutes; stir in some of the broth (you may not need it all) to deglaze the pan. remove to a plate and set aside

3) in same skillet, add spinach and cook until wilted. add salt and pepper to taste. remove to another plate and set aside

4) add pasta to skillet, top with spinach, mushrooms, parmesan, and seasonings. stir and top with pepper flakes and more parmesan, if desired