Mushroom-and-Spinach Toss

Ingredients

• 6 oz baby spinach fresh washed
• 16 oz bow-tie pasta 
• 2 tablespoons butter 
• 0.3 cup cooking wine dry white
• 8 oz mushrooms fresh sliced
• 2  garlic cloves minced
• 1 tablespoon olive oil 
• 0.5 cup parmesan cheese freshly grated
• 0.5 teaspoon pepper 
• 0.3 cup pinenuts 
• 0.8 teaspoon salt 
• 0.3 cup sun-dried tomatoes drained coarsely chopped in oil

Equipment

• frying pan
• oven

Directions

1. Prepare pasta according to package directions.
2. Preheat oven to 35
3. Arrange 1/4 cup pine nuts in a single layer in a shallow pan.
4. Bake 5 to 7 minutes or until lightly toasted and fragrant.
5. Melt butter with oil in a large skillet over medium-high heat; add mushrooms, and saut 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.
6. Sprinkle with Parmesan cheese and toasted pine nuts.
7. Serve immediately.