Ingredients
1 lb. farfale pasta
1 1/2 cups chopped fresh spinach
1 1/2 cups chicken or vegetable broth
3/4 cup sliced shitake mushrooms
3/4 cup sliced oyster mushrooms
3/4 cup sliced Baby Bella mushrooms
2 tbs. freshly grated Locatelli or Reggiano cheese
3 tbs. olive oil
2 Tbs. white wine
1 1/2 tsp. salt
1/2 tsp. freshly ground pepper
1/2 tsp. Herbs de Provence
Preparation
Cook pasta in a large pot with 1/2 tsp. salt until al dente and drain. Saute mushrooms in the olive oil in a large non-stick skillet until lightly browned. Add spinach, chicken broth, wine, remaining salt, pepper and Herbs de Provence and simmer for 5 minutes. Add drained pasta and toss gently for 2 minutes. Remove to a large serving platter and toss with cheese.
