Directions:

• Thaw and drain the frozen chopped spinach. Once thawed, squeeze extra hard to make sure you get as much liquid out of it as possible.

• Chop, fairly large, the mushrooms. Dice the half onion.

• Slice, thinly, the two cloves of garlic.

• Place large pot or pan over medium heat. Toss mushrooms in and pour in 3 tbsp of water. Cook, stirring occasionally, for 5-8 minutes. The mushrooms should shrink by half.

• Drizzle in 1-2 tbsp olive oil and toss in diced onion and sprinkle in ½ tsp salt and ¼ tsp cracked pepper. Cook for another 5-8 minutes.

• Toss in your sliced garlic, drained spinach, and ½ tsp salt and cook for 2 minutes. Remove from the pot and place in a bowl. Set aside.

  
  

• Fill the same pot up with water and bring to a boil. Once at a boil pour in 1 tbsp salt and the 10-12 oz pasta. Cook as the package instructs minus 1 minute. Once pasta is done, strain but reserve 1 cup of the cooking water.

• Return the pot/pan back to the burner and turn to medium heat. Add in 1 tbsp olive oil and your mushroom mixture. Toss in drained pasta and toss around to combine. Pour in ¾ - 1 cup the reserved liquid, tossing and stirring constantly.

• Turn heat off and grate ¾- 1 cup Parmigiana into pasta and toss heavily for a minute or two. Squeeze a tsp of lemon juice over the pasta and serve immediately.

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