Ingredients
Serves 4
| 5 Tbsp | butter | |
| ¾ cup | sliced mushrooms | |
| 2 Tbsp | Pastene Minced Garlic | |
| 2-3 cups | fresh baby spinach | |
| 1 ½ cup | heavy cream | |
| ⅓ cup | Pastene Sun Dried Tomato Halves, drained and chopped | |
| 16 oz | Pastene Organic Italian Mafaldine | |
| ¾ cup | parmesan reggiano, grated | |
| ½ cup | fresh basil, chopped | |
| 1 | 2 oz jar Pastene Pine Nuts, toasted | |
| salt and pepper to taste |
Directions
- Melt butter in a large skillet over medium heat. Add mushrooms and sauté for about 4 minutes. Add garlic and cook for about a minute.
- Add spinach and cook until just wilted, about 2 minutes. Add cream and sun dried tomatoes. Cook until thickened to a sauce consistency, stirring regularly, about 5 to 6 minutes. Remove from heat.
- Bring a large pot of salted water to a boil and cook pasta until al dente. Drain well, add to the sauce.
- Toss with parmesan, basil and toasted pine nuts and serve.
