Tomato Mushroom Spinach Pasta


4 servings


20 minutes


– 8 oz. pasta (I used casarecce) – 8 oz. baby Bella mushrooms, sliced – 8 oz. cherry tomatoes, sliced in half – 3 garlic cloves, minced – 2 oz. baby spinach – ½ tsp. sea salt or to taste – ¼ tsp. pepper or to taste – ⅛ tsp. red pepper flakes

In a large skillet, cook the mushrooms in olive oil for 5 minutes, until they start to brown.

Add the cherry tomatoes, garlic, salt, pepper, and red pepper flakes. Cook for 10 minutes, until the tomatoes are tender and release their juices.

Add spinach, pasta, and about a ¼ cup of pasta water to the tomatoes, and keep cooking until the spinach is wilted.