Sautéed Mushroom and Spinach Pasta with Lemon

By AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

A simple weeknight dinner featuring tender pasta coated in a garlicky mushroom sauce with fresh spinach and bright lemon notes. This Italian-inspired pasta recipe, ready in about 35 minutes, pairs spaghetti, olive oil, cremini mushrooms 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
• 8 oz, sliced cremini mushrooms
• 3 cloves, minced garlic
• 3 cups fresh spinach
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup grated Parmesan

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Instructions

1. Step 1: Bring a large pot of salted water to a rolling boil; 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 8 oz sliced cremini mushrooms and cook for 5-7 minutes until golden and tender, then add 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Stir in 3 cups fresh spinach and cook for 2 minutes until wilted, then add 1 tsp lemon zest, 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper.
4. Step 4: Add drained spaghetti to skillet with 1/2 cup reserved pasta water, tossing to coat and melt lemon flavors into the sauce.
5. Step 5: Serve topped with 1/2 cup grated Parmesan.