PASTA WITH SUNDRIED TOMATOES, SPINACH & MUSHROOMS

Pasta with Sundried Tomatoes, Spinach & Mushrooms image

Provided by Daily Inspiration S @DailyInspiration

Categories Pasta

Number Of Ingredients 14

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8 ounce(s) rigatoni pasta
1 tablespoon(s) olive oil
2 teaspoon(s) minced garlic
2 cup(s) fresh mushrooms, sliced
1 teaspoon(s) dried italian seasonong
1/4 - 1/2 teaspoon(s) ground black pepper
1 1/4 cup(s) chicken broth (more if needed)
1/2 cup(s) sun-dried tomatoes (not packed in oil)
3 cup(s) spinach, coarsely chopped
1/3 cup(s) black olives, sliced
1/4 cup(s) walnuts, coarsely chopped
salt and pepper to taste (keep in mind that the parmesan cheese is somewhat salty)
1/4 cup(s) parmesan cheese, grated
1/4 cup(s) fresh parsley, chopped

Steps:

Cook pasta to al dente stage. Drain well and return to covered pot (add a touch of olive oil if preferred)
In a large nonstick skillet, add olive oil and saute garlic, mushrooms, Italian seasoning and black pepper - cook over medium-high heat. Cook until mushrooms have released their juices and are golden brown. Add a few tsp. of broth if necessary to keep from drying out.
Add broth and tomatoes to the skillet and reduce heat to medium. Cover and cook approx. 2-3 minutes or until tomatoes are rehydrated. Add the spinach and cook uncovered, stirring often until spinach is wilted.
Add the cooked pasta, olives, walnuts and toss well to mix. Add additional broth if needed or pasta water.
Remove pasta from heat and toss in the parmesan cheese. Serve with chopped parsley to garnish.