Mushroom and Spinach Campanelle
Servings: 4
Ingredients
1 lb cremini mushrooms, sliced
4 oz fresh spinach, chopped
1 clove garlic, minced
4 TBSP unsalted butter
12 oz campanelle pasta
6 oz white wine
1 tsp dry basil
1 TBSP cooking oil
salt and pepper
1/2 cup Asiago cheese, grated
Directions
1. Boil water in a large pot with 1 tsp salt and add the pasta. Cook according to box directions or until tender and drain reserving 1/2 cup of the pasta water.
2. While pasta cooks heat the oil over medium-high heat in a dutch oven.
3. Add the mushrooms, 1/4 tsp salt and 1/4 tsp pepper to the oil and cook about 8 minutes or until moisture has evaporated, stirring occasionally.
4. Add the garlic and basil and cook another 30 seconds or until fragrant.
5. Add the white wine and reduce heat to medium-low. Simmer for 5 to 7 minutes or until the wine has significantly reduced, stirring occasionally.
6. Stir in the butter and spinach. Cover the dutch oven and cook about 8 minutes or until spinach has wilted, stir occasionally.
7. Take off the heat and stir in drained pasta and the 1/2 cup of reserved pasta water. Add salt and pepper to taste.
8. Sprinkle top of pasta with the Asiago cheese and serve.
2. While pasta cooks heat the oil over medium-high heat in a dutch oven.
3. Add the mushrooms, 1/4 tsp salt and 1/4 tsp pepper to the oil and cook about 8 minutes or until moisture has evaporated, stirring occasionally.
4. Add the garlic and basil and cook another 30 seconds or until fragrant.
5. Add the white wine and reduce heat to medium-low. Simmer for 5 to 7 minutes or until the wine has significantly reduced, stirring occasionally.
6. Stir in the butter and spinach. Cover the dutch oven and cook about 8 minutes or until spinach has wilted, stir occasionally.
7. Take off the heat and stir in drained pasta and the 1/2 cup of reserved pasta water. Add salt and pepper to taste.
8. Sprinkle top of pasta with the Asiago cheese and serve.
