Ingredients
Scale
- 8 oz fettuccine or pasta of choice
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 8 oz cremini or button mushrooms, sliced
- 2 cups fresh spinach
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Cook pasta according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant.
- Add sliced mushrooms and cook until tender and browned, about 5 minutes.
- Pour in heavy cream, stirring to combine. Bring to a gentle simmer.
- Add cooked pasta, Parmesan cheese, salt, and pepper. Toss until evenly coated and heated through.
- Stir in fresh spinach until wilted, about 2 minutes.
- Garnish with parsley if desired and serve immediately.
Notes
- Feel free to substitute spinach with kale or arugula for variety.
- Add crushed red pepper flakes for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 510 kcal Kcal
- Sugar: 4 g
- Sodium: 380 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 80 mg