1 # bow tie pasta, cooked to al dente according to package directions
2 oz. white wine
4 oz. smoked mozzarella (diced)
High quality parmesan (grated)
3 portobello mushrooms sliced (stemmed & the gills scraped)
4 pc sun dried tomatoes sliced
2 cloves garlic (minced)
2 cups heavy cream
1/2 bag spinach (washed)
1/2 bunch chopped parsley
Salt & pepper
2 oz. white wine
4 oz. smoked mozzarella (diced)
High quality parmesan (grated)
3 portobello mushrooms sliced (stemmed & the gills scraped)
4 pc sun dried tomatoes sliced
2 cloves garlic (minced)
2 cups heavy cream
1/2 bag spinach (washed)
1/2 bunch chopped parsley
Salt & pepper
- In a pan, sauté the portobello mushrooms until golden brown.
- Add the tomatoes and garlic and cook about 2 minutes.
- Add the raw spinach and cook until wilted.
- Deglaze the pan with white wine and reduce to almost dry.
- Add the cream and bring to a quick boil.
- Add the cooked pasta, mozzarella cheese, salt and pepper and mix well.
- Serve and sprinkle the top with grated parmesan and parsley.
