Ingredients40 m servings 639 cals
- Heat olive oil, garlic cloves and rosemary in large deep skillet, stirring occasionally, over medium heat, until garlic is golden brown on all sides. Remove pan from heat. Discard garlic.
- Cook and stir mushrooms in olive oil until tender. Season with salt and pepper. Add pasta and red onion to skillet. Cook and stir 3 to 4 minutes. Add spinach and parsley. Cook and stir until spinach is wilted. Remove from heat. Add butter, pine nuts and cheese. Toss gently to combine. Transfer to serving platter and serve immediately.
Per Serving: 639 calories; 45 g fat; 48.3 g carbohydrates; 14.2 g protein; 37 mg cholesterol; 262 mg sodium. Full nutrition
ReviewsRead all reviews 8
Wow! So delicious and tasty! I gave it 4 stars because I would change a few things. I used double the spinach & 6 ounces bok choy, and used italian seasoning instead of rosemary. I would also re...
The flavor in this dish is fantastic and deep. Other than using dried parsley rather than fresh, I followed the recipe exactly. More spinach than 3oz is definitely needed, so you might want to...
A great dish if you want to spend time with your guests rather than in the kitchen. I chose this for a cosy dinner and everyone loved it. Measure and prepare all the ingredients ahead of time an...
DELICIOUS! I used more pasta than indicated, though (a whole box of penne), so I was generous on the other ingredients, too.
Delicious! Made this on short notice when I didn't know what to make for dinner and it was really good. I didn't use fresh rosemary or parsley, and I didn't discard the garlic after sauteeing ...