If I want a quick pasta dish that still feels like it’s on the lighter side, this recipe is one of my favorites. Whole wheat penne provides a perfect backdrop for tender greens and hearty mushrooms, and the combination of garlic, basil, oregano, and lemon zest provides a perfectly layered flavor combination!
I added my Not-So-Basic Meatballs to this dish for the shoot, but this dish is honestly so satisfying on its own that you don’t even need the meat. This would be perfect if you’re looking to try some vegetarian dishes!
Garlic Herb Pasta Skillet
1 lb whole wheat penne
2 TBSP olive oil
8 oz baby bella mushrooms, sliced
1 1/2 tsp Italian seasonings
3 cloves garlic, minced
5 oz fresh spinach
Zest of 1 lemon
Salt and freshly ground pepper to taste
Optional: Not-So-Basic Meatballs or your favorite meat
Cook and drain the penne according to directions; save 1 cup of the pasta water.
In a large skillet, heat up the olive oil over medium heat. Toss the mushrooms and Italian seasonings into the pan, and cook until the mushrooms are browned. Add in the garlic; cook and stir for about 30 seconds, until fragrant. Toss the pasta into the skillet with the spinach, lemon zest, and the pasta water; toss and cook together until the spinach wilts. Add in the salt and pepper, and serve immediately.
Serves up to 6.