Penne Rigate with Baby Bella Mushrooms, Spinach, and Roasted Pine Nuts

Alicia Calvo, MPH, RDN, CDCES, CEDS

This comforting dish features perfectly al dente penne rigate tossed with sautéed mushrooms and vibrant baby spinach. Everything is coated in a velvety, light cream sauce and finished with a sprinkle of freshly grated Parmesan cheese and roasted pine nuts for a perfectly balanced, savory bite. Mangiamo!

Prep Time: 10 min. Cook Time: 10 min. Total Time: 20 minutes  Serves:  4-6

Ingredients:

• 1 lb. 100% whole grain penne Rigate

• 1/4 cup butter

• 1 cup onion, finely chopped

• 10 oz. Baby Bella mushrooms, sliced (about 4 cups packed)

• 1 Tbsp. garlic, chopped

• 1/4 cup marsala wine

• 1 cup 2% milk

• 1 Tbsp. corn starch

• 4 cups baby spinach, packed

• 1/2 cup fresh parmesan cheese, grated

• 1/4 cup toasted pine nuts

• salt and black pepper to taste

Instructions:

1. Cook pasta until al dente, according to package directions. Drain, reserving about 1/2 cup pasta cooking water.

2. Melt the butter in a large skillet over medium heat. Add onion and sauté for 2 minutes, until beginning to soften. Add mushrooms, turn heat to high and sauté for 4 minutes or until they are juicy and lightly browned. Add garlic and sauté 1 minute more.

3. Add wine, bring to a boil and cook 1 minute or until it has almost disappeared. Add milk and corn starch and simmer for 2 minutes or until slightly thickened. Add spinach and toss until just beginning to wilt.

4. Add cooked pasta to skillet, toss in sauce and add a little pasta cooking water to loosen if desired. Top with Parmesan cheese and roasted pine nuts.  Refrigerate any leftovers.

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Nutrition Facts:

Serving Size: 2 cups

Calories: 436

Total Fat: 16 g

Total Carbohydrates: 62 g

Protein: 17 g

Fiber: 8 g

Equivalents: 3 Vegetable proteins, 3 fats, 2 Starches, and 2 Vegetables,