Bring a large pot of salted water to a rolling boil, then add the pasta and cook until just al dente, about 9-11 minutes. Drain, reserving a cup of pasta water.
While the pasta cooks, heat olive oil in a large skillet over medium heat until shimmering and fragrant.
Add the sliced mushrooms to the skillet and sauté, stirring occasionally, until they turn golden brown with crispy edges, about 5-7 minutes. The mushrooms will release a deep, smoky aroma.
250 g pasta (orecchiette or rigatoni)
Push the mushrooms to one side of the pan, then add the minced garlic and cook for about 30 seconds until fragrant, stirring constantly to prevent burning.
250 g pasta (orecchiette or rigatoni)
Add the fresh spinach to the skillet and stir until just wilted, about 1-2 minutes. The greens will turn bright green and shrink significantly.
250 g pasta (orecchiette or rigatoni)
Transfer the cooked pasta into the skillet, then pour in a splash of the reserved pasta water to help create a silky sauce. Toss everything together until well combined.
250 g pasta (orecchiette or rigatoni)
Squeeze the lemon juice over the pasta and season with salt and pepper to taste. Cook for another minute to meld the flavors.
250 g pasta (orecchiette or rigatoni)
Remove the skillet from heat, then sprinkle the freshly grated Parmesan cheese over the pasta and toss to coat evenly, creating a creamy, savory finish.
250 g pasta (orecchiette or rigatoni)
Serve immediately while warm, garnished with extra Parmesan or a drizzle of olive oil if desired. Enjoy your bright, earthy mushroom and greens pasta!
