mushroom spinach fettucine

Following my cathartic grocery shopping trip, I neglected to realize I had forgotten to purchase eggs or breakfast foods of any kind. Which brought me to my new, all cuisines for all meals lifestyle. This morning I made fettucine for breakfast (you're supposed to have your carbs in the morning anyway!) and it was a delicious and satisfying way to start the day.



Per serving:
1. Boil water and cook 4 oz pasta according to instructions. I used fresh spinach fettucine from a local pasta maker, which took only 2 minutes to cook!
2. Melt 1/2 tbsp butter in a pan and add 2 crushed, thinly sliced cloves of garlic.
3. Wash and drain 1 cup baby bella mushrooms and saute until soft.
4. Shred 2 tbsp parmesan over the mushrooms.
5. After the pasta is done, toss with the mushrooms (add more butter to taste) and top with fresh parmesan!

You know you have a problem with food when you decide to give up on ever fitting into your vintage DVF dress and use it instead as a backdrop for food photos.