Ingredients
15 ml olive oil
1 medium yellow onion, thinly sliced
225 g white mushrooms, sliced
2 cloves garlic, minced
1/4 tsp crushed red pepper flakes
5 ml kosher salt
950 ml chicken broth
225 g Rotini pasta
140 g baby spinach
60 g grated Parmesan cheese
5 ml lemon juice
Directions
Step 1
In a large skillet over medium-high heat, add olive oil, onion, and mushrooms. Sauté for 7 minutes. Then add garlic and crushed red pepper flakes, and cook for 1 minute.
Step 2
Stir in salt, chicken broth, and pasta. Bring to a boil. Reduce the heat, cover, and simmer for 10 minutes, stirring halfway through.
Step 3
Turn off the heat. Add the spinach, cover, and let it sit for 2 minutes. Stir in Parmesan cheese and lemon juice. Serve immediately.