One-Pot Mushroom and Spinach Pasta with Lemon Zest

By AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

A simple weeknight dinner with tender pasta coated in a garlicky mushroom sauce, brightened with fresh lemon and spinach. This Italian-inspired pasta recipe, ready in about 40 minutes, pairs spaghetti, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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 spaghetti
• 2 tbsp olive oil
• 1 medium, finely diced onion
• 3 cloves, minced garlic
• 8 oz, sliced cremini mushrooms
• 1 cup vegetable broth
• 1/2 cup heavy cream
• 1/4 cup, grated Parmesan cheese
• 2 cups, fresh spinach
• 1, zest and juice lemon
• 1/2 tsp salt
• 1/4 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Bring a large pot of salted water to a rolling boil, adding 1 tsp salt. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 medium onion, finely diced, and cook for 5 minutes until soft, then add 3 garlic cloves minced and cook for 1 minute until fragrant.
3. Step 3: Add 8 oz sliced cremini mushrooms to the skillet and cook for 5 minutes, stirring occasionally, until golden and moisture evaporates.
4. Step 4: Stir in 1 cup vegetable broth and 1/2 cup heavy cream, bringing to a gentle simmer. Add 2 cups fresh spinach and cook until wilted, about 2 minutes.
5. Step 5: Add drained spaghetti to the skillet with 1/2 cup reserved pasta water, 1/4 cup grated Parmesan cheese, and zest of 1 lemon. Toss vigorously for 2 minutes until sauce coats pasta, adding more pasta water if needed.
6. Step 6: Stir in juice of 1 lemon, 1/2 tsp salt, and 1/4 tsp black pepper. Serve immediately.