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spinach, tomato and portobello pasta

(1 rating)
yfcsc avatar
Recipe by
Marian Arbour
@yfcsc
Newcastle, ON

Whole Wheat Pasta and and assortment of vegetables make for a healthy, colorful pasta dinner...served with crusty garlic bread.

►
(1 rating)
yield 4 serving(s)
prep time 10 Min
cook time 10 Min
method Stove Top

Ingredients For spinach, tomato and portobello pasta

  • 4 Tbsp
    pine nuts3
  • Tbsp
    olive oil
  • 3 clove
    minced garlic
  • 2
    shallots or 3 green onions sliced
  • 2 lg
    porttobello mushrooms, stemmed , halved and thinly sliced
  • 2 c
    grape tomatoes cut in half
  • 6 c
    baby spinach
  • 1/2 c
    white wine or chicken stock
  • 4 oz
    cream cheese diced.
  • 1/2 c
    parmigiano-reggiano, grated
  • 1 Tbsp
    white balsamic vinegar
  • 12 oz
    whole wheat penne

How To Make spinach, tomato and portobello pasta

  • 1
    In large pot cook pasta according to package directions..drain and set aside. in small skillet toast pine nuts for about 4 minutes.stir and be careful they will burn..remove from skillet and set aside.
  • 2
    In large skillet heat oil over medium heat, cook garlic and shallot stir until slightly golden about 4 minutes add mushrooms and cook until softened add wine and cream cheese and cook and stir until cheese melts add balsamic and spinach and cook for 3 to 4 minutes and add tomatoes and cook until skin begins to wrinkle, add this mixture to the pasta and toss to combine all pasta with all the vegies..serve and sprinkle each bowl with the pine nuts and parmesan cheese.
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