Mushroom-and-Spinach Toss

Prep: 20 min., Bake: 7 min., Cook: 12 min.

Yield: Makes 6 servings

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

Preparation

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.