👩🍳 Instructions
1
Bring a large pot of salted water to a rolling boil. Cook the pasta until al dente according to package directions (about 10–12 minutes). Reserve 1/2 cup of the pasta cooking water before draining.
2
While the pasta cooks, heat a large skillet over medium-high heat. Add the olive oil and butter until melted and shimmering.
3
Add the sliced mushrooms in a single layer and cook without stirring for 2–3 minutes to brown. Toss and cook another 2–3 minutes until well browned.
4
Stir in the shallot and garlic and cook for 1–2 minutes until fragrant. Sprinkle a pinch of salt to draw out moisture and intensify flavor.
5
Reduce heat to medium, add the spinach and toss until just wilted. Squeeze in the lemon juice and pour about 1/3 cup of the reserved pasta water to loosen the pan.
6
Add the drained pasta to the skillet and toss vigorously to combine. Gradually sprinkle in the grated Parmesan while tossing; add additional pasta water as needed to create a glossy sauce.
7
Season with black pepper and taste for salt. Serve immediately topped with extra Parmesan, red pepper flakes if using, and chopped parsley.
