Pappardelle with Squash, Mushrooms, and Spinach

Pappardelle with Squash, Mushrooms, and Spinach Healthy Recipe

4 Servings 25 min Cook

Macros/Serving: 657 Calories
Tags:vegetarian | pasta


3/4 Cup, grated Parmesan Cheese
40 Mushroom Mushrooms
3 Cup, cubes Squash
12 Oz Pasta
1/2 Package (10 oz) Spinach
1/2 Cup Butter
1 1/2 Tbsp Sage


Remove stems from mushrooms and thinly slice caps.

Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.

Drain, reserving 1 cup pasta cooking liquid.

Meanwhile, melt 1/4 cup butter in large skillet over medium-high heat.

Add squash and cook until almost tender, stirring often, about 6 minutes.

Add mushrooms, sage, and remaining 1/4 cup butter; saute until mushrooms are soft and squash is tender, about 8 minutes.

Add spinach; stir until wilted, about 2 minutes.

Stir in 1/2 cup cheese.

Season with salt and pepper.

Add pasta to sauce in skillet.

Toss to coat, adding pasta cooking liquid by 1/4 cupfuls if dry.

Sprinkle with 1/4 cup cheese.