4 Servings 25 min Cook
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.