Mushroom-and-Spinach Toss

Name: Mushroom-and-Spinach Toss
Prep time: 32 min
Cook time: 32 min
Total time: 32 min
Yield: 6
Cuisine: Global
Ingredients: 170 grams package fresh baby spinach, thoroughly washed; 454 grams 1/2 package farfalle or bow-tie pasta; 2 Tbsps butter; 59 milliliters dry white wine; 227 grams package sliced fresh mushrooms; 2 garlic cloves, minced; 1 Tbsp olive oil; 118 milliliters freshly grated Parmesan cheese; 1 teaspoons pepper; 59 milliliters pine nuts; 1 teaspoons salt; 59 milliliters sun-dried tomatoes in oil, drained and coarsely chopped

Mushroom-and-Spinach Toss might be just the main course you are searching for. This recipe serves 6. One serving contains 442 calories, 16g of protein, and 14g of fat. If you have baby spinach, wine, olive oil, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Prepare pasta according to package directions.

Ingredients you will need

Pasta

Preheat oven to 35

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Oven

Arrange 1/4 cup pine nuts in a single layer in a shallow pan.

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Pine Nuts

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Frying Pan

Bake 5 to 7 minutes or until lightly toasted and fragrant.

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Oven

Melt butter with oil in a large skillet over medium-high heat; add mushrooms, and saut 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.

Ingredients you will need

Salt And Pepper