Print

Spinach and Mushroom Piccata Pasta Recipe

Spinach and Mushroom Piccata Pasta Recipe
Print Recipe

★★★★★

4.8 from 14 reviews

A vibrant and tangy Spinach and Mushroom Piccata Pasta combining tender baby bella mushrooms, fresh baby spinach, and a zesty lemon-capers sauce, tossed with al dente pasta for a bright, flavorful vegetarian meal.

Ingredients

Scale

For the Sauce and Vegetables

  • 2 tbsp unsalted butter
  • 2 tbsp extra-virgin olive oil, plus more for finishing
  • 1 pint thinly sliced baby bella mushrooms
  • 2 tbsp capers
  • 2 garlic cloves, grated or minced
  • Juice and zest from 1 lemon
  • 1 lb fresh baby spinach

For the Pasta

  • 16 oz pasta (spaghetti, thin spaghetti, angel hair, or linguine)
  • Salt and pepper, to taste
  • Fresh chopped parsley, for garnish

Instructions

  1. Prepare the skillet: Add the butter and olive oil to a large skillet over medium heat to melt and heat the fats for cooking the mushrooms.
  2. Cook the pasta: Bring a large pot of salted water to a boil. Once boiling, add the pasta and cook it for at least 2 minutes less than the package instructions to keep it slightly firm and perfect for finishing in the skillet.
  3. Sauté mushrooms: While the pasta cooks, add the sliced mushrooms to the skillet. Cook over medium heat until they become caramelized and golden, about 10 to 12 minutes, stirring occasionally to ensure even cooking.
  4. Add flavorings and spinach: Reduce the heat to low. Stir in the garlic, capers, lemon zest, and lemon juice to coat the mushrooms well. Then add the baby spinach on top of the mushrooms and sauce. Cover the skillet with a lid to allow the spinach to wilt gently while the pasta finishes cooking.
  5. Combine pasta and sauce: When the pasta is nearly cooked, remove the lid from the skillet and use tongs to transfer the pasta directly into the skillet with the mushrooms and spinach. Toss everything together well. Cover with the lid again and cook for 2 more minutes to allow the noodles to finish cooking and the spinach to fully wilt.
  6. Season and serve: Season the pasta with salt and freshly ground black pepper to taste. Drizzle with additional olive oil if desired and garnish generously with freshly chopped parsley before serving.

Notes

  • For best flavor, use fresh lemon juice and zest.
  • Baby bella mushrooms add a rich, earthy flavor, but cremini or white mushrooms can be used as substitutes.
  • Be sure not to overcook the pasta initially; finishing it in the skillet allows it to absorb the sauce flavors better.
  • This dish is vegetarian; for a vegan version, substitute butter with additional olive oil.
  • Adjust seasoning at the end to balance the tanginess from the lemon and capers.

Nutrition

Keywords: Spinach mushroom piccata pasta, lemon pasta, vegetarian pasta, mushroom pasta, easy Italian pasta recipe

Find it online: https://leofoster.com/spinach-and-mushroom-piccata-pasta-recipe/