|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|
- 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.