CREAMY PENNE FLORENTINE WITH MUSHROOMS AND SPINACH
Steps:
- Bring a large pot of generously salted water to a boil.
- Heat 1 tablespoon olive oil in a large pan or skillet over medium heat and saute mushrooms, seasoned with salt and covered, for 15-20 minutes, or until softened. Stir occasionally and reduce heat if mushrooms start to burn.
- Add spinach to mushrooms and pour in lemon juice ( I used 2 T of lemon juice). Cook until wilted, then add walnuts.
- Cook pasta according to packaging directions, or until just al dente. Drain (reserving 1/2 cup pasta water) and set aside.
- Add heavy cream to the spinach and mushrooms, stirring well, and mix in Parmesan cheese. If sauce is too thick, add pasta water one tablespoon at a time.
- Taste and season with salt and pepper if necessary.
- Pour drained pasta into the sauce and toss will to coat thoroughly. Cook on low heat for 5 minutes, or until sauce thickens and sticks to pasta.
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