Lemony Leek, Mushroom & Spinach Skillet Pasta
A simple seasonal pasta for two built around mushrooms, spinach, leeks, and lemon. It gives you the pasta option you asked for while staying different from the recent lemon asparagus tomato pasta.
Back to full listIngredients
- Organic Leeks-Order by the Bunch (2-3 leeks per bunch) 1/2 lb $5.49/lb
- Kroger® Whole White Mushrooms 8 oz $2.79/8 oz
- Kroger® Tender Baby Spinach Bag Salad 5 oz $2.49/10 oz
- Fresh Organic Lemon 1 $1.69 each
- Garlic 2 cloves $1.50 each
- Parsley 1/2 bunch $1.69 each
- Pasta 6 oz dry pantry
- Olive oil, salt, black pepper, optional parmesan as needed pantry
Instructions
- Bring a pot of salted water to a boil and cook 6 oz dry pasta from pantry until al dente. Reserve 1 cup pasta water, then drain.
- While the pasta cooks, clean and thinly slice 1/2 lb Organic Leeks ($5.49/lb). Slice 8 oz Kroger® Whole White Mushrooms ($2.79/8 oz). Mince 2 garlic cloves from Garlic ($1.50 each). Chop 1/2 bunch Parsley ($1.69 each). Zest and juice 1 Fresh Organic Lemon ($1.69 each).
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add leeks with a pinch of salt and cook 3 to 4 minutes until softened.
- Add mushrooms and cook 5 to 6 minutes until browned. Stir in garlic for 30 seconds.
- Add 5 oz Kroger® Tender Baby Spinach Bag Salad ($2.49/10 oz) and cook until wilted. Add drained pasta, half the parsley, lemon zest, and 2 tablespoons lemon juice.
- Toss with splashes of reserved pasta water until glossy. Season with salt and black pepper. Add optional parmesan if desired.
- Serve topped with remaining parsley and extra black pepper.
Cook time: 30 minutes
Estimated cost: $10-14
Health notes: Moderate-calorie vegetarian pasta with greens and mushrooms for fiber and minerals; lighter if you use less oil and no cheese.
Drink pairing: Unoaked Chardonnay or Pinot Grigio.