Pasta with Spinach, Mushrooms, and Brown Butter

Ingredients

• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 1/2 pounds mushrooms, sliced
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/2 pound small shaped pasta, such as orecchiette, bowties, campanelle, or shells
• 5 ounces baby spinach leaves
• 2 tablespoons lemon juice
• Finely grated zest of 1 lemon
• 1/2 cup freshly grated Parmesan, for garnish
• 1/4 cup chopped fresh parsley, for garnish

Directions

1. Bring a large pot of salted water to a boil. Add the pasta and cook for 8 to 10 minutes, until it is al dente, using the package timing for your particular shape as a guide. Before draining, scoop out 1 cup of the starchy cooking water, then drain the pasta in a colander and put it aside.
2. While the pasta cooks, brown the butter. Melt the butter in a small stainless steel or other pale-colored skillet set over medium heat. Stir without stopping as it cooks, until the bits on the bottom become light brown and the butter has a nutty aroma. Take the skillet off the heat right away and set it aside.
3. Warm the oil in a large skillet over medium-high heat. Add the mushrooms and cook them, stirring frequently, for 10 minutes, until they give off their liquid and become golden brown. Season with the salt and pepper.
4. Add the drained pasta to the skillet with the mushrooms and toss it over medium-high heat. Mix in half of the spinach along with 1/4 cup of the reserved pasta water, and cook until the spinach starts to soften. Add the rest of the spinach and stir until it has all wilted. If the pasta looks a little dry, add 1 to 2 tablespoons more of the reserved pasta water.
5. Pour in the browned butter, lemon juice and lemon zest, then toss everything together. Taste, and add more salt and pepper if you’d like.
6. Divide the pasta among shallow bowls, then top with the parsley and Parmesan. Finish each bowl with a little freshly ground black pepper.