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.
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.