Mushroom-And-Spinach Toss Recipe

Name: Mushroom-And-Spinach Toss
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

1
Prepare pasta according to package directions.
2
Preheat oven to 350u00b0. 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 saute 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.

373

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 (16-oz.) package farfalle or bow-tie pasta, 1/4 cup pine nuts, 2 tablespoons butter, 1 tablespoon olive oil, and more.

Yes, Mushroom-And-Spinach Toss falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom-And-Spinach Toss

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