Ingredients
1lbwhole-wheat pasta
2tbspbutter
8ozwhite button mushrooms,or baby bella, sliced
salt and pepper
2tbspolive oil
½medium red onion,peeled, quartered and sliced
5garlic cloves,peeled and thinly sliced
2cupscherry tomatoes,or grape, about 10 oz, halved
½cupwhite wine
baby spinach leaves,3 large handfuls
¼cuptoasted pine nuts,and/or freshly-grated Parmesan cheese, optional toppings
Preparation
Cook pasta in a large stockpot of generously-salted boiling water according to package instructions.
Drain once it reaches al dente.
While the pasta water is coming to a boil, melt the butter in a large sauté pan over medium-high heat.
Stir in the mushrooms and season with a pinch of salt and pepper.
Saute for 4 to 5 minutes until they are browned around the edges and cooked through, stirring occasionally.
Transfer the mushrooms to a separate plate, then return the sauté pan to the heat.
Add olive oil to the pan and heat for 30 seconds, or until shimmering.
Add the onion, then sauté for 3 to 4 minutes, or until mostly soft, stirring occasionally.
Stir in the tomatoes, garlic and a few generous pinches of salt and pepper, then sauté for an additional 2 to 3 minutes, stirring occasionally.
Add in the wine, then stir to combine, making sure to scrape up any browned bits on the bottom of the pan.
Add in the spinach one handful at a time, stirring it in and waiting for 1 minute or so until it is slightly wilted before adding the next batch.
Once the spinach is wilted and the pasta is cooked and drained, pour the vegetable mixture in with the pasta and stir to combine.
Serve warm, garnished with pine nuts and cheese, and enjoy!
