Pappardelle with Squash, Mushrooms, and Spinach

Ingredients

• Parmesan cheese

  Low sodium

  ¾ cup, grated or 75g

• Mushrooms

  Shiitake, raw

  40 mushroom or 760g

• Squash

  Winter, butternut, raw

  3 cup, cubes or 420g

• Spinach

  Frozen, chopped or leaf, unprepared

  ½ package (10 oz) or 142g

• Butter

  Unsalted

  ½ cup or 114g

• Sage

  Spices, ground

  1 ½ tbsp or 3g

• Whole wheat pasta

  Dry

  12 oz or 340g

Directions

1. Remove stems from mushrooms and thinly slice caps.
2. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid.
3. Meanwhile, melt 1/4 cup butter in large skillet over medium-high heat. Add squash and cook until almost tender, stirring often, about 6 minutes. Add mushrooms, sage, and remaining 1/4 cup butter; saute until mushrooms are soft and squash is tender, about 8 minutes. Add spinach; stir until wilted, about 2 minutes. Stir in 1/2 cup cheese. Season with salt and pepper. Add pasta to sauce in skillet. Toss to coat, adding pasta cooking liquid by 1/4 cupfuls if dry. Sprinkle with 1/4 cup cheese.

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