PENNE WITH MUSHROOMS, SPINACH, ROSEMARY, AND TOMATOES

PENNE WITH MUSHROOMS, SPINACH, ROSEMARY, AND TOMATOES image

Categories Pasta

Yield 6 people

Number Of Ingredients 13

2 Tablespoons (1/4 stick) butter
2 Tablespoons olive oil
1 pound 3-inch diameter portobello mushrooms, stemmed, gills scraped, sliced
4 large garlic cloves, minced
2 teaspoons chopped fresh rosemary, divided
1 2/3 cup beef broth
1 cup low-salt chicken broth
1/2 ounce dried porcini mushrooms
1/3 cup dry white wine
3 large plum tomatoes, chopped
1 pound penne pasta
1 6-ounce bag baby spinach leaves
1 1/4 cups coarsely grated Asiago cheese pllus additional for sprinkling

Steps:

Melt butter with oil in large skillet over medium-high heat. Add protobello mushrooms, garlic, and 1 teaspoon rosemary. Saute until mushrooms are tender, about 10 minutes. Transfer mushroom mixture to medium bowl. Add 1 cup beef broth and chicken broth to same skillet. Add dried porcini mushrooms. Cover; simmer over medium-low heat until mushrooms are tender, about 12 minutes. Add reserved portobello mushroom mixture and wine to skillet; simmer uncovered 5 mnutes. Add remaining rosemary and tomatoes. Simmer until tomatoes are tender and sauce thickens, about 10 minutes. Cook pasta in large port of boiling salted water until tender but firm to bite. Drain; return pasta to same pot over medium heat. Add spinach and remining 2/3 cup beef broth; toss to wilt spinach. Stir in muchroom sauce and 1 1/4 cups cheese. Season pasta with salt and pepper. Divide among bowls; serve with cheese.