Thursday, June 12, 2008

Mushroom and Spinach Toss


16 oz. Package Barilla Plus Pasta (Penne, Rotini)
1/4 cup Pine Nuts
2 Tbsp Butter
1 Tbsp Olive Oil
8oz. Package Sliced Fresh Muchrooms
1/4 cup Sun-Dried Tomatoes in Oil (Drained and Coarsley Chopped)
2 Garlic Cloves (Minced)
1/4 cup Dry White Wine
6 oz. Package Fresh Baby Spinach (Washed)
3/4 tsp Salt (optional)
1/2 tsp Pepper
1/3 cup Freshly Grated Parmesan Cheese


Prepare pasta according to package directions. Preheat oven to 350 degrees. Arrange pine nuts in a single layer in a shallow pan. Bake 5 to 7 minutes or until lightly toasted. Melt butter with oil in a large skillet over medium-high heat; add mushrooms, and suate 5 to 6 minutes or until golden brown and most of the 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 has wilted. Stir in salt and pepper. Sprinkle with parmesan cheese and toasted pine nuts. Serve.

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