Mushroom and Spinach Fettuccine with Garlic and White Wine
Tender fettuccine tossed in a vibrant garlic-wine sauce with earthy mushrooms and fresh spinach, finished with lemon zest for brightness. This italian-inspired pasta ready in about 35 minutes pairs fettuccine, mushrooms, spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz fettuccine
- 8 oz, sliced mushrooms
- 2 cups, fresh spinach
- 3 cloves, minced garlic
- 1/2 cup white wine
- 2 tbsp olive oil
- 1 tsp lemon zest
- 1/2 cup, grated parmesan
- 1/2 tsp salt
- 1/4 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz fettuccine and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 8 oz sliced mushrooms and cook for 5 minutes until golden brown, then add 3 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Pour in 1/2 cup white wine and simmer for 2 minutes until reduced by half, then stir in 2 cups fresh spinach until wilted, about 1 minute.
- Step 4: Add the drained fettuccine to the skillet along with 1/2 cup reserved pasta water, 1 tsp lemon zest, 1/2 tsp salt, and 1/4 tsp black pepper. Toss to combine, then add 1/2 cup grated parmesan and toss until the cheese melts and coats the pasta.
Frequently asked questions
How long does Mushroom and Spinach Fettuccine with Garlic and White Wine take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Mushroom and Spinach Fettuccine with Garlic and White Wine?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fettuccine from drying out.
Can I substitute ingredients in Mushroom and Spinach Fettuccine with Garlic and White Wine?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Mushroom and Spinach Fettuccine with Garlic and White Wine for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Mushroom and Spinach Fettuccine with Garlic and White Wine?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Perfect for date night—creamy, rich, and so simple to make.
- ★★★★★
My kids begged for seconds! The garlic and white wine made the mushrooms sing.
- ★★★★★
Best fettuccine recipe ever. My husband even ate the spinach!
