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1
Heat 1 teaspoon oil in heavy medium skillet over medium heat.
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2
Add pine nuts and saute until golden brown, about 7 minutes.
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3
Transfer to bowl.
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4
Bring large pot of water to boil.
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5
Add spinach and cook until just wilted, about 20 seconds.
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6
Using tongs, transfer to bowl of ice water.
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7
Return water in pot to boil.
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8
Add garlic and boil 1 minutes.
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9
Drain and cool.
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10
Peel garlic and slice thinly.
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11
Drain spinach.
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12
Squeeze out any excess moisture from spinach.
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13
(Can be prepared 1 day ahead.
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14
Store pine nuts in airtight container at room temperature.
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15
Cover and refrigerate spinach and garlic separately.)
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16
Preheat broiler.
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17
Bring large pot of salted water to boil.
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18
Add pasta; boil until tender but firm to bite, stirring occasionally.
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19
Meanwhile, place mushrooms on baking sheet.
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20
Brush with 4 tablespoons oil.
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21
Sprinkle with salt and pepper.
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22
Broil mushrooms until lightly charred and tender, about 5 minutes per side.
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23
Transfer to cutting board.
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24
Cut each mushroom into 4 wedges.
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25
Set aside.
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26
Drain pasta, reserving 1/2 cup cooking liquid.
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27
Heat 2 tablespoons oil in heavy large skillet over high heat.
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28
Add blanched garlic and saute until golden, about 2 minutes.
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29
Add spinach and mushrooms; saute until heated through, about 2 minutes.
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30
Add pasta and 1/2 cup cheese to spinach mixture; toss will.
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31
Add enough reserved pasta cooking liquid to moisten pasta, if necessary.
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32
Season with salt and pepper.
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33
Sprinkle with pine nuts.
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34
Serve, passing additional cheese separately.
