Penne with endives, spinach and champignon mushrooms
11.5 oz Barilla Penne
1 garlic clove
10 oz fresh spinach
2 tbsp extra virgin olive oil
2 pieces endives
5 oz Champignon mushrooms
salt and pepper to taste
Parmigiano Reggiano cheese to taste
Sauté the garlic with the extra virgin olive oil until golden. Remove the garlic, add the endive sliced and the Champignon mushrooms cleaned, washed and finely chopped, sauté and cook, add salted in the end.
When golden, add the spinach and finish cooking.
In the meantime, boil the pasta in salted boiling water, drain and sauté in a pan with the sauce obtained by adding in the end a sprinkle of Parmigiano Reggiano grated cheese.