Bow Ties with Wild Mushrooms, Baby Spinach, and Pine Nuts

By á-7997

Ingredients

• 1/2oz1/2 oz dried mushrooms, porcini or shitake
• 1c1 c water, boiling
• 8oz8 oz uncooked bow ties
• 2tsp2 tsp olive oil
• 2c2 c cremini mushrooms, sliced
• 1tbsp1 tbsp cornstarch
• 1/4c1/4 c water, cold
• 1/8tsp1/8 tsp salt
• 1/8tsp1/8 tsp pepper
• 5c5 c spinach, baby leaves
• 2tbsp2 tbsp grated Parmesan cheese
• 2medium2 medium garlic cloves, minced
• 2tbsp2 tbsp pine nuts, lightly toasted

Preparation

Step 1

Place dried mushrooms in a medium bowl and cover with 1 c boiling water. Let stand 15 minutes. Drain mushrooms through a paper towel-lined sieve, reserving soaking liquid. Rinse mushrooms to remove any leftover grit and chop into small pieces; set mushrooms and soaking liquid aside.

Meanwhile, cook pasta according to package directions without added fat and dried mushrooms and cook until fresh mushrooms wilt and release juice, 3 to 5 minutes.

Dissolve cornstarch in 1/4 c cold water and add to skillet with the reserved mushroom soaking liquid. Simmer 1 minute, until sauce thickens. Season to taste with salt and pepper.

Pour hot mushroom sauce over pasta, add spinach and toss to combine (hot sauce will wilt spinach leaves).

Add Parmesan and pine nuts and mix well.