One-Pot Mushroom and Spinach Pasta with Lemon Zest

A simple weeknight dinner with tender pasta coated in a garlicky mushroom sauce, brightened with fresh lemon and spinach.

Cuisine: Italian

Category: Pasta

Prep: 15 minutes. Cook: 25 minutes.

Serves 4.

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

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.