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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
8 ounces uncooked spaghetti |
1/4 cup pine nuts, optional |
2 tablespoons unsalted butter |
1 onion, chopped |
3 cloves garlic, chopped |
1 (6 oz.) package mushrooms, quartered |
1 1/2 cups canned reduced sodium chicken broth |
2 (5 oz.) bags baby spinach |
3 plum tomatoes, diced |
3 ounces provolone, cut into small cubes |
salt and pepper |
Directions:
1. In a large pot of boiling, salted water, cook spaghetti according to package directions until al dente. Drain; set aside.
2. Toast pine nuts in a large skillet over medium heat, about 3 minutes. Remove from skillet and let cool.
3. In same skillet, melt butter. Add onion and garlic; cook for 1 minute. Add mushrooms; cook until soft, about 5 minutes.
4. Add broth; bring to a boil. Add spinach; stir until wilted. Add spaghetti and toss. Add tomato and provolone; toss. Season with salt and pepper. Top with pine nuts, if desired.
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