Sneaky Spinach, 'Shrooms and Bowties

Author Notes

My husband is a very selective eater. The list of foods he won't eat is definitely daunting, but over the years, he's gotten a little more adventurous and I've become very creative in the kitchen. Sometimes I've been downright sneaky. He said he hated spinach. But he loved this pasta dish when my sister in law served something like it. So, for the first eight years of our marriage, I told him he was eating swiss chard. Then he caught me. Now it's a regular in our rotation. Satisfying especially with baby spinach just picked from the garden. (PS He doesn't have a clue about the anchovies and will be very surprised when he reads this.) —MrsWheelbarrow

Test Kitchen Notes

This is a delicious, thoughtful recipe. The idea is simple and basic, but it's the perfect timing with flavorful little 'extras' that make this recipe really special. Just the right amount of garlic tossed in towards the end of cooking keeps the garlic tasting fresh and zingy. Adding anchovies and butter after sautéing the mushrooms (rather than during) adds a big burst of salty flavor that stands on its own, and doesn't get overpowered by the mushrooms. The toppings really round out the dish, bringing everything together and making it a fulfilling and interesting entree. I will be making this again (in fact, it might be my go-to weeknight pasta recipe from now on) with a few tweaks: Less pasta for the amount of spinach and mushrooms (the spinach and 'shrooms were so flavorful that we wished we had more of them... they were a little too sneaky!), and in addition to lemon zest, a squeeze of fresh lemon juice at the end to brighten it up even more. - Loves Food Loves to Eat —The Editors