Spaghetti Aglio e Olio with Wilted Spinach and Mushrooms

A simple supper, ready in 20 minutes using tasty in-season Autumn mushrooms.

1 pack dry spaghetti
1/4 cup olive oil
4 garlic cloves finely minced
1/2 tsp crushed red pepper
2 cups quartered brown mushrooms
4 cups baby spinach
1/2 cup fresh parsley
1 cup freshly grated parmesan
salt and black pepper

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8 minutes. Drain, saving about 1/4 cup of pasta water and set aside.

While the pasta is boiling, prepare your spinach and mushrooms. In a nonstick skillet set over medium heat, add the olive oil, garlic, and crushed red pepper. Cook for about 1 minute or until the garlic is fragrant. Add the mushrooms and cook for about 6 minutes more until the mushrooms are tender. Stir in the spinach and cook for 2 minutes more until the spinach is sufficiently wilted. Remove the pan from heat and add the spaghetti, reserved pasta water, parsley, and parmesan cheese. Toss to coat.

Serve the spaghetti aglio e olio immediately with fresh bread & maybe a glass of vino.