12 ounces pasta (fettuccine or penne)

1 tablespoon olive oil

2 tablespoons butter

3 cloves garlic, minced

10 ounces mushrooms, sliced

5 ounces fresh spinach, washed and trimmed

1 cup heavy cream

3/4 cup Parmesan cheese, grated

Salt and pepper, to taste

1/4 teaspoon red pepper flakes (optional)

1 teaspoon lemon zest (optional)

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Cook the pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
Heat olive oil and butter in a large skillet over medium-high heat.
Add sliced mushrooms and sauté until golden brown and moisture has evaporated.
Add minced garlic and cook for 30 seconds until fragrant.
Add fresh spinach and cook until wilted.
Pour in the heavy cream and stir to combine. Simmer gently until slightly thickened.
Season with salt, pepper, red pepper flakes, and lemon zest if using.
Add the cooked pasta to the skillet and toss to coat, adding reserved pasta water if needed.
Stir in Parmesan cheese until melted and the sauce is creamy.
Taste and adjust seasoning, then serve warm.

Cook mushrooms over medium-high heat to prevent sogginess.

Add grilled chicken or shrimp for extra protein.

Kale or Swiss chard can replace spinach.

Reheat gently to keep the sauce smooth.