Ingredients
Units
Scale
- 1 box Barilla® Pronto Pasta (I used Penne)
- 1/2 cup butter
- 2 tablespoons olive oil
- 2 sprigs fresh sage
- Salt to taste
- 1/2 teaspoon red pepper flakes
- Juice of 1 fresh lemon
- 8 ounces white button mushrooms
- 2 cups fresh spinach
- 2 cloves garlic, finely chopped
- Fresh grated cheese
Instructions
- In a large cast iron pan, melt butter and oil together. Once melted, lower the heat and allow to brown, but be careful not to burn the butter! This should take about 5-6 minutes.
- Once browned, add garlic, sage and mushrooms. Let the mushrooms sweat down and shrink, before adding the spinach. Toss the spinach and sauté for 3-5 minutes, until it has completely cooked down. Season with salt, red pepper flakes and lemon juice.
- Transfer the mushrooms and spinach to a serving plate. In the same pan, add 1 lb. of Barilla® Pronto Pasta. Follow directions and add 3 cups of water and a generous pinch of salt. Let simmer for 10 minutes, until the water has absorbed into the pasta and the pasta is al dente.
- Add the mushrooms and spinach along with the brown butter sauce back into the pan and toss together with the penne.
- Plate and grate fresh cheese along with some additional red pepper flakes if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
