creamy spinach and mushroom spaghetti -

Instructions

1. Cook the Pasta:

Bring a large pot of generously salted water to a boil. Add the spaghetti and cook according to package directions until al dente.
Before draining, reserve about 1 cup of the starchy pasta water. This is key for thinning the sauce later. Drain the pasta and set it aside.

2. Sauté the Mushrooms:

While the pasta cooks, heat the olive oil and butter in a large skillet or Dutch oven over medium-high heat.
Add the sliced mushrooms in a single layer (cook in two batches if necessary to avoid steaming). Cook without stirring for 3-4 minutes to allow them to brown, then stir and continue cooking until they are tender and have released their moisture, about 5-7 minutes total.

3. Build the Sauce:

Reduce the heat to medium. Add the minced garlic to the skillet and cook for about 1 minute, until fragrant.
Pour in the heavy cream and bring it to a gentle simmer. Let it cook for 2-3 minutes to thicken slightly.
Stir in the grated Parmesan cheese until it melts and creates a smooth, creamy sauce. Season with salt, black pepper, and red pepper flakes (if using).

4. Combine Everything:

Add the fresh spinach to the sauce, one handful at a time, stirring until it wilts.
Add the drained spaghetti directly to the skillet. Use tongs to toss everything together, ensuring the pasta is evenly coated in the sauce. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.

5. Final Touches and Serve:

Remove the skillet from the heat. Stir in the fresh lemon juice, which will brighten all the flavors.
Taste and adjust seasoning if needed.
Divide into bowls, garnish with extra Parmesan cheese, and serve immediately.

Add Protein: For a non-vegetarian version, add 2 shredded cooked chicken breasts or sautéed shrimp along with the pasta.
Herb It Up: Stir in 2 tablespoons of chopped fresh parsley or basil right before serving for a fresh, herbal note.
Mushroom Variety: Feel free to use a mix of your favorite mushrooms, such as shiitake or oyster, for a more complex flavor.
Storage: This dish is best served fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, though the sauce will thicken. Reheat gently on the stove with a little splash of milk or cream to loosen it up.