Angel Hair Pasta with Shiitake Mushrooms and Spinach

Meatless Monday calling all mushrooms! Well, maybe not all, but shiitake mushrooms works great in this dish. With garlic and lemon it made great taste and smell. Inspired by Eating Well recipe.

Yield: 2 servings

3 cloves garlic, minced
1 1/2 cups (2 oz.) shiitake mushrooms, sliced
1 tsp. freshly grated lemon zest
2 tbsp. lemon juice
salt and pepper
4 oz. angel hear pasta
2 tbsp. grated Parmesan cheese
2 cups baby spinach

Bring a large pot of lightly salted water to a boil for cooking pasta.

Heat large nonstick skillet over medium-high heat, spray with cooking spray. Add garlic and mushrooms; cook, stirring occasionally, until tender and lightly browned, 4 to 5 minutes. Stir in lemon zest, lemon juice, salt and pepper. Remove from the heat.

Meanwhile, cook pasta, stirring occasionally, until just tender, 6 to 8 minutes or according to package directions. Drain, use cooking liquid to wilt baby spinach (just drain some hot liquid in spinach in colander). Reserve 1/2 cup cooking liquid for sauce.

Mix spinach, the reserved cooking liquid, Parmesan and mushrooms in the skillet. Pour on top of cooked pasta. Serve immediately.

1 serving is about 300 calories

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