Spaghetti Aglio E Olio with Wilted Spinach and Mushrooms

Ingredients:

1 pound spaghetti

¼ cup olive oil

4 cloves garlic (finely minced)

½ teaspoon crushed red pepper (more to taste)

8 ounces cremini mushrooms (quartered)

4 cups baby spinach, uncut*

½ cup fresh parsley

1 cup grated Parmesan cheese (freshly grated)

salt

black pepper

Cook spaghetti al dente according to package directions. Do not overcook.

While it is cooking sauté mushrooms until limp. Add garlic, spinach and parsley, sauté just a few minutes. Add cooked pasta and mix well. Add salt and pepper to taste. Top with Parmesan.

Serve with a nice green salad and some garlic bread.

* If you can’t get baby spinach, tear large leaves to a smaller size

— Barbara Rexford