Pappardelle with Squash, Mushrooms, and Spinach

Ingredients

• Parmesan cheese

  Shredded

  ¾ cup or 60g

• Mushrooms

  White, raw

  40 medium or 720g

• 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 the caps.
2. Cook pasta in a large pot of boiling salted water until al dente, stirring occasionally. Drain and reserve 1 cup of the pasta cooking liquid.
3. Melt 1/4 cup butter in a large skillet over medium-high heat. Add squash and cook until almost tender, stirring often, about 6 minutes.
4. Add mushrooms, sage, and the remaining 1/4 cup butter; sauté until mushrooms are soft and squash is tender, about 8 minutes.
5. Add spinach and stir until wilted, about 2 minutes. Stir in 1/2 cup cheese and season with salt and pepper.
6. Add pasta to the sauce in the skillet. Toss to coat, adding pasta cooking liquid by 1/4 cupfuls if dry. Sprinkle with 1/4 cup cheese before serving.