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

Ingredients

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

Directions

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.

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