Mushroom Spinach Pappardelle

• 8 ounces, weight Pappardelle Pasta
• 3 Tablespoons Extra Virgin Olive Oil, Divided
• 1/4 cups White Onion, Finely Chopped
• 1- 1/2 cup Cremini Mushrooms, Sliced
• 2 cups Fresh Baby Spinach
• 2 cloves Garlic, Finely Chopped
• 1/2 cups Dry White Wine
• 1/2 teaspoons Salt And Pepper, Or To Taste
• 1/4 cups Fresh Grated Parmesan Cheese

1. 1.
2. Prepare pappardelle according to the package instructions.
3. Drain the pasta and set aside.
4. 2.
5. In a saute pan, heat 2 tablespoons of the olive oil over medium heat.
6. Add the onion and cook until translucent, about 2 minutes.
7. Add in the mushrooms and the spinach.
8. Cook for about 2-3 minutes until the spinach has wilted and the mushrooms are cooked.
9. 3.
10. Add in the garlic and and the white wine.
11. Let it simmer for a few minutes.
12. 4.
13. Spoon the pasta into the pan, add the remaining tablespoon of olive oil and toss the pasta until it is well-coated.
14. If it seems dry, you can add in more olive oil if needed.
15. Add salt and pepper to taste.
16. 5.
17. Transfer the pasta to a serving bowl or onto plates.
18. Sprinkle some of the Parmesan cheese on top and serve.

pasta, olive oil, white onion, cremini mushrooms, spinach, garlic, white wine, salt, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/mushroom-spinach-pappardelle/ (may not work)