Penne With Mushrooms Spinach Rosemary And Tomatoes Recipe

Ingredients

2 T butter

2 T olive oil

1 lb 3-inch diamter portobello mushrooms, stemmed and sliced

4 large garlic cloves, minced

2 t chopped fresh rosemary

1 2/3 c beef broth

1 c chicken broth

1/2 oz dried porcini

1/3 c dry white wine

3 large plum tomatoes, chopped

1 lb penne

6 oz spinach leaves

1 1/4 c grated Asiago

Preparation

Melt butter and oil in large skillet. Add portobello mushrooms, garlic and 1 t rosemary. Saute until tender. Transfer mixture to bowl and add 1 c beef and chicken broth to skillet. Add porcini and simmer until tender. Add reserved mushroom mixture, simmer 5 min. Add remaining rosemary and tomatoes, and simmer until sauce thickens, about 10 min.

Cook and drain pasta. Add spinach, remaining beef broth, mushroom sauce and cheese.