Spinach, Mushroom & Pasta Skillet

Inspired by a recipe at Eatwell 101 blog, this recipe fits the bill for a low-cholesterol (as recommended by my doctor) but tasty main dish. It is definitely on my “make again” list.

Spinach, Mushroom & Pasta Skillet   2 main dish servings

7 oz. farfalle (bow tie) pasta 

1 1/2 to 2 tablespoons olive oil  

8 oz. cremini mushroom, sliced

1/4+ cup red pepper, diced (optional)

2 cloves garlic, thinly sliced

8 oz fresh spinach

About 1/4 cup low-sodium broth 

1/2 teaspoon Italian seasoning  

1/4 teaspoon red pepper flakes (adjust to level of heat desired)

Coarse black pepper and Kosher salt, to taste

2 to 3 tablespoons Parmesan cheese, grated

1. Cook pasta in salted water until al dente, according to the package instructions. Drain and reserve a little pasta water to use to thicken the sauce near the end.
2. Heat olive oil in a large skillet. Add the mushrooms and sauté for about 3 minutes until lightly browned. Add red peppers during the last minute or so.
3. Add garlic and cook for about 30 seconds longer. 
   
4. Deglaze the pan with a bit of vegetable broth. Reduce the heat and cook for another 1 to 2 minutes. Remove mushrooms to a plate and set aside.
5. In the same skillet, add the spinach, Italian seasoning and red pepper flakes. Add additional broth if needed  and cook for 2 minutes until spinach is wilted. Adjust seasoning with salt and pepper.
6. Push spinach on the side in the skillet, add mushroom and drained pasta in the pan. Add a  little pasta liquid and allow to simmer slightly to form a glaze or a sheen on pasta and veggies.
   
   
   
7. Add Parmesan cheese and stir the ingredients to combine.

Recipe without photos . . .

Spinach, Mushroom & Pasta Skillet   2 main dish servings

About 7 oz. farfalle (bow tie) pasta 

1 1/2 to 2 tablespoons olive oil  

8 oz. cremini mushroom, sliced

1/4+ cup red pepper, diced (optional)

2 cloves garlic, thinly sliced

8 oz fresh spinach

About 1/4 cup low-sodium broth 

1/2 teaspoon Italian seasoning  

1/4 teaspoon red pepper flakes (adjust to level of heat desired)

Coarse black pepper and Kosher salt, to taste

2 to 3 tablespoons Parmesan cheese, grated

1. Cook pasta in salted water until al dente, according to the package instructions. Drain and reserve a little pasta water to use to thicken the sauce near the end.
2. Heat olive oil in a large skillet. Add the mushrooms and sauté for about 3 minutes until lightly browned. Add red peppers during the last minute or so.
3. Add garlic and cook for about 30 seconds longer. 
4. Deglaze the pan with a bit of vegetable broth. Reduce the heat and cook for another 1 to 2 minutes. Remove mushrooms to a plate and set aside.
5. In the same skillet, add the spinach, Italian seasoning and red pepper flakes. Add additional broth if needed  and cook for 2 minutes until spinach is wilted. Adjust seasoning with salt and pepper.
6. Push spinach on the side in the skillet, add mushroom and drained pasta in the pan. Add a  little pasta liquid and allow to simmer slightly to form a glaze or a sheen on pasta and veggies.
7. Add Parmesan cheese and stir the ingredients to combine.