Mushroom-and-Spinach Toss |
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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 1 |
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Ingredients:
1/2 (16-oz.) package farfalle or bow-tie pasta |
1/4 cup pine nuts |
2 tablespoons butter |
1 tablespoon olive oil |
1 (8-oz.) package sliced fresh mushrooms |
1/4 cup sun-dried tomatoes in oil, drained and coarsely chopped |
2 garlic cloves, minced |
1/4 cup dry white wine |
1 (6-oz.) package fresh baby spinach, thoroughly washed |
3/4 teaspoon salt |
1/2 teaspoon pepper |
1/2 cup freshly grated parmesan cheese |
Directions:
1. Prepare pasta according to package directions.
2. Preheat oven to 350°. Arrange 1/4 cup pine nuts in a single layer in a shallow pan. Bake 5 to 7 minutes or until lightly toasted and fragrant.
3. Melt butter with oil in a large skillet over medium-high heat; add mushrooms, and sauté 5 to 6 minutes or until golden brown and most liquid has evaporated. Reduce heat to medium, and add tomatoes and garlic; cook, stirring constantly, 1 to 2 minutes. Stir in wine, and cook 30 seconds, stirring to loosen particles from bottom of skillet. Stir in hot cooked pasta and spinach. Cook, stirring occasionally, 2 to 3 minutes or until spinach is wilted. Stir in salt and pepper. Sprinkle with Parmesan cheese and toasted pine nuts. Serve immediately.
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