Ingredients

The following ingredients have 6 Servings
  • 3/4 pound whole wheat farfalle or pasta of choice (use gluten-free to make this recipe gluten-free)
  • 2 teaspoons extra virgin olive oil
  • 10 ounces sliced shiitake mushrooms or creminis
  • 1/2 cup chopped shallots
  • 2 cloves minced garlic
  • 3 cups baby spinach
  • Kosher salt and fresh ground black pepper to taste
  • 1/4 cup white wine or low sodium vegetable broth
  • 1/2 cup half and half
  • 1/2 cup shredded parmesan cheese
  • 2 tablespoons chopped flat leaf parsley

Instruction

  • Cook the pasta according to package instructions.
  • Heat the olive oil in a large skillet over medium-high heat.
  • When the skillet is hot add in the shallots, garlic, mushrooms, salt and pepper and sauté until the mushrooms are tender, about 5 minutes.
  • Add in the spinach and sauté until it wilts, about 3 minutes.
  • Add in the wine and cook 2 minutes or until liquid evaporates, stirring occasionally.
  • Remove from the heat and stir in the pasta, half and half, parmesan cheese and parsley until everything is combined.
  • Taste for seasoning and top with more parsley before serving.