Description
A simple and flavorful one-pan pasta recipe featuring nutty brown butter, fresh sage, sautéed mushrooms, and spinach. This quick 25-minute dish uses dry pasta cooked directly in the pan with water, creating a deliciously creamy sauce without the need for heavy cream. Perfect for a comforting weeknight meal with a bright hint of lemon and a touch of heat from red pepper flakes.
Ingredients
Scale
Pasta
- 8 ounces Barilla® Pronto Pasta (Penne)
- 3 cups water
- Salt to taste (divided)
Sauce and Vegetables
- 1/2 cup butter
- 2 tablespoons olive oil
- 2 sprigs fresh sage
- 1/2 teaspoon red pepper flakes
- Juice of 1 fresh lemon
- 8 ounces white button mushrooms, sliced
- 2 cups fresh spinach
- 2 cloves garlic, finely chopped
Garnish
- Fresh grated cheese (Parmigiano-Reggiano or Pecorino Romano), to taste
- Additional red pepper flakes (optional)
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 for about 5-6 minutes until it develops a nutty aroma and amber color. Watch carefully to prevent burning.
- Cook the Aromatics and Vegetables: Add the finely chopped garlic, fresh sage sprigs, and sliced mushrooms to the browned butter in the pan. Sauté for approximately 7 minutes until mushrooms release their moisture, shrink, and become tender. Next, add the fresh spinach and cook for an additional 3-5 minutes until wilted. Season with salt, red pepper flakes, and squeeze in the juice of one lemon.
- Cook the Pasta: Transfer the mushroom and spinach mixture to a serving plate and set aside. In the same pan, add the dry penne pasta, 3 cups of water, and a generous pinch of salt. Bring to a simmer and cook for about 10 minutes, stirring occasionally, until the water is almost fully absorbed and the pasta is cooked al dente.
- Combine and Finish: Return the sautéed vegetable mixture to the pan with the cooked pasta and browned butter sauce. Toss gently to combine all ingredients thoroughly, allowing the flavors to meld. Taste and adjust seasoning as needed.
- Serve: Plate the pasta and garnish with freshly grated Parmigiano-Reggiano or Pecorino Romano cheese. Add extra red pepper flakes if desired for additional heat. Serve immediately to enjoy the best flavor and texture.
Notes
- Watch the brown butter carefully to avoid burning; it should have a nutty aroma and amber color.
- Using Barilla® Pronto Pasta allows cooking directly in the pan with water without pre-boiling.
- Fresh sage is preferred for the best flavor, but dried sage can be substituted in a pinch.
- The lemon juice adds brightness—adjust the amount to your taste.
- For a vegetarian version, ensure the cheese used is suitable for vegetarians.
- This recipe is best served immediately for optimal texture.
