This one-pot wonder brings together a delicious and satisfying pasta dish in a flash! Packed with flavorful mushrooms and wilted spinach, it’s the perfect accompaniment to grilled chicken, pork chops, steak, or even fish. Plus, cleanup is a breeze with just one pot to wash.
Ingredients:
- 1 tablespoon olive oil
- 1 yellow onion, sliced
- 8 ounces white mushrooms, sliced
- 2 cloves garlic, minced
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- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon kosher salt
- 4 cups chicken broth
- 8 ounces rotini pasta (or your favorite pasta shape)
- 1 (5-ounce) bag baby spinach
- 1/2 cup grated Parmesan cheese
- 1 teaspoon lemon juice
Instructions:
- Sauté the Aromatics:
- Heat olive oil in a large skillet over medium-high heat. Add the sliced onion and cook for 7 minutes, until softened.
- Add the sliced mushrooms and cook for an additional minute.
- Add Garlic and Spices:
- Stir in the minced garlic and crushed red pepper flakes, and cook for another minute to release their fragrance.
- Build the One-Pot Pasta:
- Pour in the chicken broth, kosher salt, and your chosen pasta shape. Bring the mixture to a boil.
- Reduce heat, cover the pan, and simmer for 10 minutes, stirring halfway through to ensure even cooking.
- Incorporate Greens and Cheese:
- Once the pasta is cooked al dente (tender yet firm to the bite), turn off the heat.
- Add the baby spinach and cover the pan again. Let it sit for 2 minutes, allowing the spinach to wilt from the residual heat.
- Stir in the grated Parmesan cheese and lemon juice to create a creamy and flavorful sauce.
- Serve and Enjoy!
- Serve the one-pot spinach and mushroom pasta immediately, alongside your favorite protein or enjoy it on its own for a light and satisfying meal.
Nutrition Information
Calories: 149
Fat: 6g
Carbs: 18g
Protein: 7g
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