8 ounces (half a box) of whole-grain spaghetti
2 tablespoons olive oil
8 ounces crimini mushrooms, sliced
2 cloves garlic, minced
1 tablespoon chopped fresh sage
1 cup spinach
1 cup heavy cream
Salt and pepper (to taste)
1/4 cup grated Parmesan cheese
Cook the pasta as directed on the package. Drain the pasta and toss with a little oil to keep it from sticking.
Meanwhile, in a large skillet, heat the olive oil over medium-high heat.
Add the mushrooms. Cook them, stirring often, until they release their liquid before reabsorbing all the liquid. They will be slightly browned when they're done, which takes about 10 minutes.
Add the garlic and chopped sage and cook until fragrant, about 1 minute.
Add the spinach and heavy cream and bring the mixture to a boil. Boil for 8 to 10 minutes, shaking the pan from time to time, until the sauce has thickened.
Add the cooked pasta to the pan and toss to coat.
Garnish each bowl with 1 tablespoon of the Parmesan cheese.