I have my mom to thank for this recipe! At our grocery store in the health food section, she always grabs the free nutrition magazines and tries out a bunch of their recipes. While she is always telling me to grab one of the magazines for myself, I don’t. I think we can all imagine how easy it is to become slightly scatterbrained when grocery shopping with three kids and a husband, while trying to follow your grocery list, check items off, and price check. It’s intense and while I love (really, I do love it) shopping with my family, I’m occasionally going to forget something. Thank goodness my mom passes on the recipes to me to try out.
She initially told me about this recipe because of the mushrooms in it. Eden became obsessed with mushrooms a little over a year ago and she thought Edie would really enjoy the mushrooms and that Josh and I would like how quick and easy it is.
- Boil water in a large pot and prepare pasta according to package directions. Drain.
- While the pasta is cooking, pre-heat sauté pan over medium heat. Add butter and garlic. Cook for about 30 seconds. Add mushrooms and cook for 2 minutes. Add spinach, salt, and pepper to taste. Cover and cook for one minute, or until greens are wilted.
- Add the mushroom and spinach mixture to the pasta in a large bowl. Drizzle with olive oil and top with shredded parmesan cheese.