Henry's Pasta

A couple of years ago I was in NYC with Amanda and Kate having a girls-night-out dinner at Henry's. I told the waitress my pasta was some of the best I'd ever had, and she brought over the chef who explained his whole process to me! (he was kind of cute too...) My version isn't quite as good as the original, but it's not bad either. Really easy and takes about 20 minutes!

Jamie's Recreation of Pasta From Henry's
(feeds 3-4)


3 tablespoons olive oil
3 cloves of garlic, minced
2 cups of mushrooms (I used crimini and shitake)
2 tablespoons butter
1 cup of chicken or vegetable broth
1 package of fresh fettucini (I use Bertolli's, unless I get a chance to go to the market and get home made)
3-4 handfuls of spinach
Salt and pepper


Salt a pot of water and bring to a boil. Meanwhile, heat the oil in a large skillet. Add garlic and cook until it starts to get fragrant. Add mushrooms, salt and pepper, cook about 5 minutes, until they're soft. 

Add butter and let melt. Add enough broth to cover the mushrooms and let simmer. Cook the pasta (if you're not using fresh pasta, you'll want to boil the water before starting, and do the rest while the pasta's cooking). 

Cook according to directions, usually 2-3 minutes. Drain pasta. Turn off heat on the mushrooms, and add pasta and spinach to the skillet. Toss everything together with tongs, the heat of the pasta and sauce will cook the spinach.