Pasta with Mushrooms Spinach and Walnuts

By gilligan1963

Ingredients

• 1 pound of penne pasta
• 14oz. Baby spinach
• 2 of garlic, chopped
• 1 yellow onion, chopped
• 8 Portobello mushrooms, sliced
• 1/2 cup of walnuts, coarsely chopped
• 2 Tbls of extra virgin olive oil
• 1 Tbl of butter
• 1/2cup of chicken broth
• 1 cup of heavy whipping cream
• 3oz of mozzarella cheese
• 3oz of fontina cheese
• 3oz of mild provolone cheese
• 3oz of Gorgonzola
• 1/2 tsp of salt
• 1 tsp of fresh grated black pepper

Details

Adapted from great-chicago-italian-recipes.com

Preparation

Step 1

In 6 quarts of boiling salted water, cook the pasta until al dente. Around 10 minutes.
Meanwhile, rinse the spinach and remove the stems.
Place the wet spinach in a large frying pan, cover and cook until wilted.
Remove the spinach, drain well and chop and set aside.
In a clean frying pan saute the garlic, onions and mushrooms in the butter and olive oil until tender.
Add the walnuts and toast slightly.
Return the spinach to the pan.
Add the broth and the whipping cream and cook until slightly bubbly.
Stir in the four cheeses until melted
Season with salt and pepper.
Drain the pasta and toss with sauce.