Spaghetti Aglio e Olio with Wilted Spinach and Mushrooms
Ingredients
- 1 lb high-quality dry spaghetti
- 1/4 cup olive oil
- 4 garlic cloves finely minced
- 1/2 tsp crushed red pepper more to taste
- 8 oz quartered crimini mushrooms
- 4 cups baby spinach
- 1/2 cup fresh parsley
- 1 cup freshly grated parmesan
- salt and black pepper
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8 minutes. Drain, saving about 1/4 cup of pasta water and set aside.
- While the pasta is boiling, prepare your spinach and mushrooms. In a nonstick skillet set over medium heat, add the olive oil, garlic, and crushed red pepper. Cook for about 1 minute or until the garlic is fragrant. Add the mushrooms and cook for about 6 minutes more until the mushrooms are tender. Stir in the spinach and cook for 2 minutes more until the spinach is sufficiently wilted. Remove the pan from heat and add the spaghetti, reserved pasta water, parsley, and parmesan cheese. Toss to coat.
- Serve the spaghetti aglio e olio immediately with fresh bread if desired. Enjoy!