Spinach and Mushroom Pasta

spinach and mushroom pasta on a plate.

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5 from 3 reviews

Spinach and mushrooms tossed with linguine and some crispy prosciutto for a simple Italian meal. Excellent served with a white wine from Pietra Pinta.


  • 1 thin slice of prosciutto
  • 1 cup onion, chopped
  • 1 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 10 ozs button mushrooms, sliced
  • 6 shiitake mushrooms, sliced
  • 1/2 cup dry white wine
  • 2/3 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 2 cups baby spinach, tightly packed
  • 1/3 cup Parmigiano cheese, shredded, plus more to pass at table
  • 10 ozs linguine – I like to use whole wheat
  • salt and pepper to taste


  1. Heat a large skillet to medium, and coat with oil spray. Add the slice of prosciutto, and cook for abut 5 minutes, turning once. This will get the prosciutto a bit browned and crispy. Remove and set aside on a plate to cool.
  2. Add the olive oil to the same skillet you used for the prosciutto, keeping heat on medium. Add the onion, and lower heat to medium low when it starts to sizzle. Sauté, stirring occasionally, for 5 to 10 minutes, so the onion begins to caramelize. While the onion is beginning to cook, start boiling water for pasta.
  3. Add the garlic to the skillet, stir, and cook for a minute so the garlic starts to get fragrant. Then stir in the mushrooms, salt and pepper to taste. Add a bit of extra olive oil if the skillet seems very dry at this point.
  4. Cook the mushrooms until they begin to sweat, which takes about 5 minutes. Stir in the cooking wine, followed by the thyme and rosemary. Raise the heat back up to medium to bring to a simmer, then lower a bit to finish cooking the mushrooms.
  5. When the mushrooms have cooked for a total of about 10 minutes, stir in the spinach. Cover the pan, and finish cooking on medium low.
  6. Begin cooking the pasta according to package instructions around the time you add the wine to the pan. When the pasta is cooked to your liking, drain the pasta. Toss immediately with the spinach and mushrooms sauce. Stir in the Parmigiano, and about half of the prosciutto.
  7. Plate the spinach and mushroom pasta, and pass additional cheese and prosciutto for people to add to top their pasta. Enjoy with a good glass of Italian wine!


  • You can skip adding the prosciutto to prepare this as a vegetarian dish. I made it the first time without the prosciutto; and thought it could use a little something else. So if skipping the prosciutto you might consider adding a few sliced olives for additional flavor.
  • I used whole wheat linguine for this dish, but you could use other shapes. Farfalle (bow ties) could work well.
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