Pasta con i Funghi e Spinaci

Pasta con i Funghi e Spinaci is a delightful vegetarian dish that combines al dente pasta with earthy mushrooms and fresh spinach, creating a symphony of flavors. This simple yet elegant meal is perfect for a cozy evening at home.

Ingredients

• Pasta (spaghetti or fettuccine) - 160 grams
• Fresh spinach - 100 grams
• Mixed mushrooms (cremini, shiitake, etc.) - 200 grams, sliced
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Parmesan cheese - 30 grams, grated
• Salt - to taste
• Black pepper - to taste
• Red pepper flakes - 1/4 teaspoon (optional)
• Vegetable broth - 100 ml

Steps

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and reserve 1/2 cup of the pasta water.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Add the sliced mushrooms to the skillet and cook for about 5-7 minutes, stirring occasionally, until they are golden brown and tender.
4. Stir in the fresh spinach and cook for an additional 2-3 minutes, until wilted.
5. Pour in the vegetable broth and let it simmer for a couple of minutes to combine the flavors.
6. Add the cooked pasta to the skillet, along with reserved pasta water as needed to create a sauce. Toss everything together to coat the pasta evenly.
7. Season with salt, black pepper, and red pepper flakes if using. Remove from heat.
8. Serve the pasta warm, topped with grated Parmesan cheese.

Nutrition

• Calories: 450
• Protein: 14 g
• Carbs: 65 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 350 mg
• Cholesterol: 5 mg
• Total Fat: 15 g
• Saturated Fat: 3 g
• Unsaturated Fat: 10 g
• Water: 0.25 L

Health Benefits

• Rich in vitamins and minerals from spinach and mushrooms.
• High in dietary fiber, promoting digestive health.

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