Ingredients:
2 tablespoons olive oil
4 cloves garlic, minced
8 oz mushrooms, sliced
4 cups chicken or vegetable broth
2 cups heavy cream
1 pound linguine or fettuccine pasta
3 cups fresh spinach
1 cup grated Parmesan cheese
Salt and pepper, to taste
Red pepper flakes (optional)
Fresh parsley, chopped (for garnish)
Instructions:
Sauté Garlic and Mushrooms:
Heat olive oil in a large pot or skillet over medium heat.
Add minced garlic and sliced mushrooms. Sauté until mushrooms are tender and garlic is fragrant, about 5 minutes.
Cook the Pasta:
Add chicken or vegetable broth and heavy cream to the pot. Stir to combine.
Bring to a boil, then add the pasta. Reduce heat to medium-low. Cook, stirring occasionally, until pasta is al dente and most
of the liquid has been absorbed, about 10-12 minutes.
Add Spinach and Parmesan:
Stir in fresh spinach and cook until wilted, about 2-3 minutes.
Add grated Parmesan cheese. Stir until melted and well combined. Season with salt, pepper, and red pepper flakes if using.
Serve:
Garnish with fresh parsley and additional Parmesan cheese, if desired.
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Servings: 4