PENNE WITH MUSHROOMS, SPINACH, ROSEMARY AND TOMATOES
Steps:
- 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.
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