Spinach Fettuchine with Mushrooms

1. Start up a pot of water on the stove for your pasta.

2. Get your mushroom caps and clean their very dirty tops with a wet paper towel. Lop of the stem and slice them into strips. Chop your garlic as well.

3. Heat up your olive oil in a pan.

4. Throw in your mushrooms and give the pan a quick stir so that the mushrooms get coated in the olive oil.

5. When the water comes to a boil add your pasta and follow the directions on the box, or just wait around ten minutes and taste your pasta to see if it is *al dente*.

6. Your mushrooms should be starting to soften up a bit, and it is now time to add the flavorful garlic.

7. Before straining your pasta, save about a cup of your very starchy pasta water to add to your end result and help make everything all nice and thick and tasty.

8. When your pasta is done, strain and do not rinse! Your mushrooms and garlic should be nice and soft. Add your pasta and mushrooms to a serving platter and add your saved pasta water to make everything smooth and thick. Salt as desired!

Now make this at home instead of going out and spending fifteen per plate!