Creamy Mushroom Pasta with Lemon & Herbs
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- 1 onion chopped
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons extra virgin olive oil
- 3 garlic cloves minced
- kosher salt and pepper to taste
- 6 ounces fresh spinach
- 1/4 teaspoon red pepper flakes or to taste
- 3 cups pasta
- 3 ounces mushrooms thickly sliced
- 1 bunch basil chopped (about 1/4 cup)
- 2 tablespoons sage finely chopped
- 2 teaspoons fresh thyme leaves chopped
- 1/4 cup plain yogurt (i used greek yogurt)
- grated parmesan as desired
- Carbohydrate 214.313166399845 g
- Cholesterol 245.28 mg
- Fat 22.8542811658329 g
- Fiber 10.4304728124842 g
- Protein 48.4566867695436 g
- Saturated Fat 3.68118795831507 g
- Serving Size 1 1 recipe (766g)
- Sodium 233.658605460617 mg
- Sugar 203.882693587361 g
- Trans Fat 3.52590920302218 g
- Calories 1233 calories
1. Cook your pasta in a pot of boiling, salted water to al dente according to package directions. 2. While the pasta is cooking, place a large saute pan over medium heat. Swirl the oil in the pan and add the red pepper flakes and onions, cooking until the onions are tender, about 3 minutes. Add the garlic, and cook another 1 minute until fragrant. Add the mushrooms to the pan and saute them until they are tender and begin to brown, 5 more minutes. Stir in the fresh herbs and spinach so that they just being to wilt and turn the heat down to low. Season generously with salt and pepper to taste. 3. Drain the pasta. Stir the yogurt and lemon juice into the pasta until coated and creamy. Toss the pasta with the mushroom and spinach mixture. Serve with freshly grated parmesan as desired.
