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Ingredients
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Pasta
Vegetables
Cream Sauce
Method
Pasta Preparation
- 1
Cook the Rigatoni
In a large pot, bring water to a boil. Add 1 tablespoon of salt. Once boiling, add the rigatoni pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Stir occasionally.
- 2
Drain the Pasta
Once the rigatoni is cooked, reserve about 1 cup of pasta water, then drain the pasta and set aside.
Vegetable Preparation
- 3
Sauté the Mushrooms
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced mushrooms and sauté for about 5 minutes until they are browned and tender.
- 4
Add Garlic and Spinach
Add the minced garlic to the skillet with the mushrooms and cook for about 1 more minute until fragrant. Then add the fresh spinach and cook until wilted, about 2-3 minutes.
Cream Sauce Preparation
- 5
Make the Cream Sauce
In a saucepan, combine 1 cup of heavy cream, 1 cup of grated Parmesan cheese, 1 teaspoon of salt, and 1 teaspoon of black pepper. Heat over medium-low heat, stirring frequently, until the cheese is melted and the sauce is smooth.
- 6
Serving
- 7
Serve the Dish
Serve immediately, garnishing with additional grated Parmesan cheese and freshly cracked black pepper if desired.