Garlic Mushroom Spinach Linguine with Olive Oil
A quick and heartwarming dish that combines tender linguine, juicy mushrooms, and fresh spinach.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Cuisine: Italian
Ingredients
Scale
- 12 oz linguine pasta
- 3 tablespoons extra-virgin olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (adjust to taste)
- Salt (to taste)
- Freshly ground black pepper (to taste)
- 1/2 lemon juice
- 8 oz cremini mushrooms, sliced (or your choice of mushrooms)
- 5 oz fresh spinach leaves
- 1/4 cup grated Parmesan cheese (optional, for serving)
- Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente, stirring occasionally to prevent sticking.
- While the pasta cooks, heat 3 tablespoons of olive oil in a large pan over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant but not browned.
- Add the sliced cremini mushrooms to the pan and sauté for 5-7 minutes until they are soft and release their juices.
- Once the mushrooms are cooked, add the fresh spinach and cook for about 2-3 minutes until wilted.
- Drain the linguine but reserve a cup of the pasta water. Add the linguine directly to the pan with the mushroom-spinach mixture.
- Add the red pepper flakes, salt, and freshly ground black pepper to taste. Mix everything well to coat the pasta evenly with the flavors.
- If the mixture seems too dry, add a bit of the reserved pasta water.
- Finally, add the juice of 1/2 lemon and mix well. Serve the linguine on plates, sprinkling with grated Parmesan and chopped fresh parsley if desired.
Nutrition
- Serving Size: 1
- Calories: 400
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 10 mg