Method: Mushroom Spinach Pasta

• Begin by bringing a large pot of salted water to a boil. Add the 8 oz. of casarecce pasta and cook according to the package instructions until al dente. Once cooked, reserve about 1 cup of pasta water, then drain the pasta in a colander.
• In a large skillet over medium heat, add a drizzle of olive oil. Once the oil is hot, add the minced garlic and sauté for about 30 seconds until fragrant. Be careful not to burn the garlic!
• Next, add the sliced baby Bella mushrooms to the skillet. Sauté for about 5-7 minutes until they are golden brown and have released their moisture. Then, add the halved cherry tomatoes and continue to cook for another 3-4 minutes, until the tomatoes soften.
• Stir in the baby spinach, allowing it to wilt for about 1-2 minutes.
• Add the drained pasta to the skillet with the sautéed vegetables. Pour in a bit of the reserved pasta water to create a light sauce, and toss everything together. Season with salt, pepper, and red pepper flakes to taste.
• Serve the Mushroom Spinach Pasta warm, drizzling a little more olive oil on top if desired. Enjoy your delicious, homemade meal!