Description
This One-Pan Brown Butter and Sage Pasta is a quick, flavorful, and comforting dish that combines the nuttiness of browned butter with fresh sage, sautéed mushrooms, spinach, and a hint of lemon. Perfect for a weeknight dinner, it’s easy to prepare using a single skillet for a delicious, fuss-free meal.
Ingredients
Units
Scale
For the Pasta and Sauce
- 1 box Barilla® Pronto Pasta (Penne) – about 8 ounces
- 1/2 cup butter (unsalted)
- 2 tablespoons olive oil
- 2 sprigs fresh sage
- Salt to taste
- 1/2 teaspoon red pepper flakes
- Juice of 1 fresh lemon
- 8 ounces white button mushrooms, sliced
- 2 cups fresh spinach
- 2 cloves garlic, finely chopped
- Fresh grated cheese (Parmesan or Pecorino)
For serving
- Additional red pepper flakes (optional)
- Extra grated cheese (for garnish)
Instructions
- Melt and brown the butter: In a large cast iron skillet, combine the butter and olive oil over medium heat. Once melted, lower the heat to medium-low and cook, swirling occasionally, until the butter turns golden brown and develops a nutty aroma, about 5-6 minutes. Be careful not to burn the butter.
- Sauté aromatics and mushrooms: Add the garlic, fresh sage, and sliced mushrooms to the browned butter. Cook until the mushrooms have released their moisture and shrunk, about 3-5 minutes. Season with salt, red pepper flakes, and squeeze in the lemon juice.
- Cook the spinach: Add the fresh spinach to the skillet. Sauté, stirring often, until the spinach is wilted and completely cooked down, about 3-5 minutes.
- Prepare the pasta: Push the mushroom and spinach mixture to one side of the pan. In the empty space, add the pasta along with 3 cups of water and a generous pinch of salt. Bring to a simmer, stirring occasionally, until the water is absorbed and the pasta is al dente, about 10 minutes.
- Combine everything: Return the mushrooms and spinach to the pasta in the skillet. Toss well to coat with the brown butter sauce. Adjust seasoning if needed.
- Serve: Plate the pasta and top with freshly grated cheese and additional red pepper flakes if desired. Serve immediately.
Notes
- Use freshly grated Parmesan or Pecorino cheese for the best flavor.
- Ensure the butter is browned but not burnt to achieve a rich, nutty flavor.
- You can substitute the mushrooms with other vegetables like zucchini or asparagus depending on season.
- This dish is best enjoyed immediately while warm and flavorful.
Nutrition
- Serving Size: 1 plate (about 1.5 cups)
- Calories: 430 kcal
- Sugar: 3g
- Sodium: 380mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 75mg
