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Mushroom and Spinach Campanelle Pasta
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Mushroom and Spinach Campanelle Pasta
Campanelle pasta tossed with cremini mushrooms, baby spinach, garlic, and Asiago cheese.
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servings:
4
total time:
30 minutes
added on
01/06/2017
recipe by:
Frankie
INGREDIENTS
12 ounces uncooked campanelle pasta
2 TBSP olive oil
1 pound cremini mushrooms, sliced
salt & freshly ground black pepper
5 ounces fresh baby spinach, chopped
2 medium garlic cloves, minced
1/2 cup freshly grated Asiago cheese
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DIRECTIONS
Cook the pasta according to package directions then drain the pasta, reserving 1/4 cup of the pasta water, and set aside.
While pasta cooks, heat the oil over medium-high heat in a large saute pan.
Add the mushrooms, 1/2 tsp salt, and 1/4 tsp black pepper to the pan and cook, stirring occasionally, until mushrooms are browned, about 5 minutes.
Add the spinach and garlic to the pan then cook until spinach has wilted, about 3 minutes.
Take the pan off the heat then stir the cooked pasta, reserved pasta water, and asiago cheese.
Season with salt & pepper to taste.
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