Sneaky Spinach, 'Shrooms And Bowties

• 1/2 pound farfalle or other fun pasta shape
• olive oil
• 1 quart cremini (or really any) mushrooms, sliced
• 1 garlic clove, minced
• generous pinches red pepper flakes
• salt & pepper
• 4 cups fresh baby spinach leaves, rinsed and spun in the salad spinner
• 2 tablespoons butter
• 3 anchovies
• 1/2 cup pine nuts, toasted
• 1/2 cup bread crumbs, toasted
• 1/2 cup freshly grated parmesian cheese
• 1/2 teaspoon lemon zest

1. In a large stockpot, bring salted water to a boil. Cook the pasta al dente.
2. While the pasta cooks, heat some olive oil in a large wide saute pan with sides. I use an AllClad 4 qt. saucier.
3. Add the mushrooms and season with the red pepper flakes and salt and pepper. Cook slowly, undisturbed, until the mushrooms have given off their liquid and reabsorbed it - about 10 minutes.
4. Add the garlic and stir and cook briefly. Push the mushrooms off to the side, add the butter and anchovies to the center of the pan and cook and mash the fish up into the butter. Now stir the mushrooms back in.
5. Hopefully, the pasta is now ready, so drain it into a colander, and add it into the pan with the mushrooms and anchovies. Stir it around, then add all the spinach and toss to cook. The heat of the pasta will wilt/cook the spinach.
6. I like to serve this in a large shallow serving bowl. Drizzle a couple of tablespoons of olive oil into the bowl.
7. Stir the pasta, spinach, mushroom mix up well and add pasta water as necessary to make it a little saucy. Place in the serving bowl. Top with pine nuts, breadcrumbs, parmesian and lemon zest.

pasta shape, olive oil, cremini, garlic, generous pinches, salt, fresh baby spinach leaves, butter, anchovies, pine nuts, bread crumbs, freshly grated parmesian cheese, lemon zest

Taken from food52.com/recipes/3584-sneaky-spinach-shrooms-and-bowties (may not work)