Butterfly Pasta with Mushrooms, Spinach and Scallions
Rinse spinach, trim and remove any tough stems. Pluck basil leaves from the stalks. Peel and chop garlic. Clean mushrooms and cut into thin slices. Rinse scallions, trim and cut into rings.
Cook pasta in plenty of boiling salted water until al dente.
Cook garlic in 2 tablespoons hot oil. Add spinach, basil and scallions and cook for a few minutes while stirring. Season with salt and pepper. Sauté mushrooms in the remaining oil briefly over high heat and season with salt, pepper and lemon juice.
Drain the pasta and mix with the vegetables and Parmesan and arrange on warmed plates.