Creamed Mushroom Saute with Artichoke Hearts, Spinach, and Penne

1. 1

   Bring a large pot of water to a boil.

2. 2

   Add the pasta and salt and cook until al dente.

3. 3

   Prepare the mushrooms and sauce just as for the master recipe, #271, using dry white wine and chicken stock.

4. 4

   When the sauce is completed, stir in the artichoke hearts.

5. 5

   Break up the spinach and add to the sauce.

6. 6

   Stir to heat through and add the nutmeg.

7. 7

   Adjust the salt and pepper to taste.

8. 8

   Add the drained penne and cheese to the pan and toss to combine.

* Per serving · 4 servings · Values may vary.

No additional tips available.