14 oz farfalle pasta

3 tablespoons olive oil

3 cloves garlic, minced

14 oz mushrooms, sliced

10 oz fresh spinach

1/2 cup low-sodium vegetable broth (we don’t necessarily need all of it)

Fresh cracked pepper, to taste

1 teaspoon Italian seasoning

1/2 cup parmesan cheese, grated

1 teaspoon red chili pepper flakes, optional

To make the parmesan spinach mushroom pasta skillet: Cook the pasta in salted water until al dente, according to the package instructions.

Heat 2 tablespoons of olive oil in a large skillet. Add the mushrooms and sauté for about 3 minutes until lightly browned.

Add the chopped garlic and cook for about 30 seconds longer. Then deglaze with a bit of vegetable broth. Reduce the heat and cook for about 1-2 minutes longer. Remove mushrooms to a plate and set aside.

In the same skillet, add the spinach and cook for 2 minutes until wilted. Adjust seasoning with salt and pepper.

Once the pasta is ready, pour off the cooking water. Push spinach on the side in the skillet and add mushroom back, then put drained pasta in the pan and toss to combine. Add parmesan, the last tablespoon of olive oil, and Italian seasoning, and give a quick stir. Serve the parmesan spinach mushroom pasta with red chili pepper flakes and more parmesan, if you like.

*found recipe on Skinny Recipes on facebook