Ingredients

1 Tbl. olive oil

1 tsp. butter

1 or 2 finely chopped shallots

1 or 2 cloves finely minced garlic

2 tsp. fresh minced sage

1 or 2 cups fresh spinach

8 oz. coarsely chopped mushrooms–a variety of different mushrooms is best for flavor

1 cup half-and-half

1 tsp salt

1/2 freshly ground pepper

8 oz. uncooked penne whole wheat pasta

Preparation

  1. Cook pasta according to package directions. Drain. Place in a large bowl.

  2. While pasta water heats: Heat oil and butter in a large nonstick skillet over medium heat. Add shallots and garlic, cook 2 minutes or until tender, stirring occasionally. Stir in sage; cook 30 seconds, stirring occasionally. Add mushrooms; cook 10 minutes or until liquid is evaporates. Add spinach and cook until wilted. Add half-and-half; cook until liquid is reduced to about 6 tablespoons (about 2 minutes). Stir in salt and pepper.

  3. Add mushroom mixture and pasta to a large bowl; toss gently to coat.