Mushroom-and-Spinach Toss

Southern Living
Makes 6 servings


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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


Prep: 20 Minutes
Bake: 7 Minutes
Cook: 12 Minutes

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.

Created date

May 2008