Even your meat-loving friends will enjoy this hearty pasta dish! Like all my favorite recipes, it is easily customizable depending on what you like and what you have in your fridge.
Watch Me Make It
The Recipe
Ingredients
2 TBSP olive oil
1/2 sweet onion, chopped
2-3 cups of sliced mushrooms
black pepper
red pepper flakes
1 clove garlic, minced
2 TBSP capers, drained
the juice of 2 lemons
1/4 cup chopped parsley
fresh spinach, 2 handfuls
2-3 handfuls penne pasta, cook following package directions
freshly grated parmesan cheese
Instructions
Fill a pasta pot with water, add some salt, and bring to a boil. Cook pasta following package directions.
In a large saute pan, add olive oil and onion. Stir to coat onion in oil.
Clean and chop mushrooms, add to saute pan and stir. Add pepper to taste and a generous pinch of red pepper flakes.
Add garlic, capers, lemon juice, and a small amount (1/4 c) of pasta water to the onions and mushrooms.
Chop parsley, and add most to the mushroom mixture but save some for garnish.
Place spinach on top of mushrooms, then drain pasta and add pasta on top of the spinach.
Stir to combine, divide into 2 large or 4 smaller servings, and top with freshly grated parmesan cheese.
Options
Most piccata recipes call for butter, but you might notice I didn't use any. You could substitute butter instead of olive oil for a more authentic piccata dish.
If you don't enjoy capers or don't have them on hand, use chopped green olives instead.
Use more spinach if you have it, or substitute other greens like baby kale or arugula.
Roast up additional veggies and stir them in at the end or serve them on the side.
If you don't want a meatless meal, add some leftover sliced chicken at the end.
Skip the pasta and use portobello mushrooms to make a fancy main dish. Serve with mashed potatoes and roasted veggies.
Leave off the parmesan, and make it vegan!
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