Description
A quick and savory one-pan pasta that combines nutty brown butter, fragrant sage, and sautéed mushrooms with fresh spinach and a bright lemon finish. Perfect for a weeknight dinner, this recipe uses a single skillet for easy cleanup and maximum flavor.
Ingredients
Units
Scale
Dry Ingredients
- 8 ounces Barilla® Pronto Pasta (Penne)
Butter and Oils
- 1/2 cup butter
- 2 tablespoons olive oil
Herbs and Seasonings
- 2 sprigs fresh sage
- Salt to taste
- 1/2 teaspoon red pepper flakes
- Juice of 1 fresh lemon
Vegetables
- 8 ounces white button mushrooms
- 2 cups fresh spinach
Garlic and Cheese
- 2 cloves garlic, finely chopped
- Fresh grated cheese (Parmigiano-Reggiano or Pecorino Romano)
Instructions
- Prepare the Brown Butter and Sage: In a large cast iron pan, melt the butter and olive oil together over medium heat. Reduce the heat slightly and let the mixture brown, which should take about 5-6 minutes. Watch carefully to prevent burning, as the butter will develop a nutty aroma and amber color.
- Cook the Aromatics and Vegetables: Add the chopped garlic, fresh sage, and sliced mushrooms to the pan. Sauté until the mushrooms release their moisture, shrink, and become tender, about 7 minutes. Then, add the spinach and cook until wilted, approximately 3-5 minutes. Season with salt, red pepper flakes, and squeeze in the lemon juice.
- Cook the Pasta: Transfer the mushroom and spinach mixture to a serving plate and set aside. In the same pan, add the dry pasta along with 3 cups of water and a generous pinch of salt. Bring to a simmer and cook, stirring occasionally, for about 10 minutes until the water is absorbed and the pasta is al dente.
- Combine and Finish: Return the sautéed vegetables to the pan with the cooked pasta and brown butter sauce. Toss everything together gently to combine, allowing the flavors to meld. Adjust seasoning if needed.
- Serve: Plate the pasta and garnish with freshly grated cheese and additional red pepper flakes if desired. Serve immediately for best flavor and texture.
Notes
- Use fresh sage for the most fragrant flavor; dried sage can be used but won’t be as vibrant.
- Ensure you watch the butter carefully during browning to prevent burning and develop a rich, nutty flavor.
- Feel free to substitute Parmesan with Pecorino Romano or a cheese of your choice.
- This dish is best enjoyed immediately but can be stored in the refrigerator for up to 1 day; reheat gently to prevent the pasta from drying out.
Nutrition
- Serving Size: 1 plate
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 27 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 60 mg
