Spaghetti & Mushroom Skillet


In under 30 minutes, make this tasty skillet with spaghetti, mushrooms, cheese and spinach. Perfect for busy weekdays!

Spaghetti & Mushroom Skillet

Minutes to Prep 20

Total Minutes 28

Serves 3

Difficulty 3


  • 3 tablespoons olive oil
  • 3 cups mushrooms, cleaned & sliced
  • 2 1/2 tablespoons garlic, minced
  • 1 1/2 cups cherry tomatoes, halved
  • 1 cup low sodium chicken broth
  • 4 cups packed fresh baby spinach
  • 1 package BUITONI Refrigerated Spaghetti (9 oz.)
  • 1/4 cup BUITONI Refrigerated Alfredo Sauce (15 oz.)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3-4 tablespoons Parmesan, Romano or Asiago, grated
  • Parsley, chopped (optional)


BOIL water for spaghetti while cooking.

HEAT 10-12” sauté pan on high heat; add olive oil. Add mushrooms and cook on high heat for 2-3 minutes, turning to brown.

ADD garlic and cook until it starts turning golden brown; add tomatoes and cook 1 minute. Add broth and simmer for 2 minutes.

ADD spinach, toss to wilt and remove from heat. Add spaghetti to boiling water and cook 2 minutes; drain well.

ADD pasta, alfredo sauce, salt, pepper and cheese to skillet and mix thoroughly. Garnish with chopped parsley.

Cook’s Tip: Add Italian sausage or ground beef, olives, zucchini, asparagus, smoked cheese, artichokes or lemon zest.