Pasta with Spinach, Mushrooms, and Brown Butter Recipe

Pasta with Spinach, Mushrooms, and Brown Butter Recipe

How To Make Pasta with Spinach, Mushrooms, and Brown Butter

You don’t need a lot of ingredients to create a winning meal. This pasta with spinach and mushrooms from the sweet-savory brown butter.

Preparation: 10 minutes
Cooking: 20 minutes
Total: 30 minutes

Serves:

Ingredients

  • 2tbspunsalted butter
  • 2tbspolive oil
  • lbsmushrooms,sliced
  • ¼tspsalt
  • tspblack pepper
  • ½lbsmall shaped pasta,(such as orecchiette, bowties, campanelle, or shells)
  • 5ozbaby spinach leaves,(4 to 5 large handfuls)
  • 2tbsplemon juice
  • 1zest of lemon,finely grated
  • ½cupparmesan,freshly grated, for garnish
  • ¼cupfresh parsley,chopped, for garnish

Instructions

  1. Bring a large pot of salted water to a boil. Cook for 8 to 10 minutes, or until al dente. Scoop out 1 cup of the pasta cooking water and drain the pasta in a colander. Set aside.

  2. In a small stainless steel or other light-colored skillet over medium heat, melt the butter. Cook, stirring constantly, until the butter solids on the bottom turn light brown and the butter smells nutty. Immediately remove the pan from the heat and set aside.  

  3. In a large skillet over medium-high heat, heat the oil. Add the mushrooms, and cook, stirring often, for 10 minutes, or until the mushrooms release their juices and turn golden brown. Sprinkle with salt and pepper.

  4. Add the drained pasta to the skillet with the mushrooms and toss over medium-high heat. Stir in half the spinach and ¼ cup of the pasta water into the pasta and cook until the spinach begins to wilt.

  5. Add the remaining spinach, and stir until all the spinach wilts. If the pasta seems dry, stir in 1 to 2 tablespoons of the remaining pasta cooking water.

  6. Stir in the browned butter, lemon juice and lemon zest and toss. Taste and add more salt and pepper, if desired.

  7. Spoon the pasta into shallow bowls and sprinkle the parsley and Parmesan on top.

  8. Grind a little fresh black pepper over each bowl.

Nutrition

  • Calories: 297.89kcal
  • Fat: 12.65g
  • Saturated Fat: 5.27g
  • Trans Fat: 0.16g
  • Monounsaturated Fat: 5.29g
  • Polyunsaturated Fat: 1.14g
  • Carbohydrates: 34.63g
  • Fiber: 3.25g
  • Sugar: 3.85g
  • Protein: 13.78g
  • Cholesterol: 18.60mg
  • Sodium: 296.28mg
  • Calcium: 189.23mg
  • Potassium: 622.55mg
  • Iron: 2.05mg
  • Vitamin A: 179.47µg
  • Vitamin C: 19.44mg
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