Mushroom and Spinach Pasta

Ingredients
8 ounces fettucine noodles
4 Tablespoon olive oil, divided
½ pound mushrooms, sliced
1 ½ Tablespoons fresh garlic, thinly sliced
3 cups baby spinach
3 Tablespoons Balsamic vinegar
2 teaspoons Worcestershire sauce
Salt and pepper to taste
¼ cup chiffonade fresh basil
6 Tablespoon chopped pistachios
2 Tablespoons Parmesan cheese
Method
Cook pasta according to package directions, drain and set aside
Heat 2 Tablespoons of oil in a large skillet over medium heat
Add the mushrooms and cook for about 10 minutes
Stir in the garlic and cook until fragrant, add the spinach and let wilt, stir into the mix
Reduce the heat, stir in the vinegar and the Worcestershire sauce
Add the pasta and toss to coat
Stir in the basil and top with the pistachios and Parmesan cheese
Serve with garlic bread and a tossed salad