Kooking with Ken

Penne with Wild Mushrooms and Spinach


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image A mild tasting and healthy pasta dish.

1 cup onion, finely chopped
2 cloves garlic, minced fine
10 large crimini mushrooms, sliced
4 cups (packed) baby spinach
1/2 cup Parmesan cheese, grated
1/4 cup hazelnuts, coarsely chopped and toasted
4 quarts water
1 pound box whole wheat Penne pasta
1/4 cup butter
1 cup heavy cream

  1. Chop onion and set aside. Mince garlic and set aside. Slice mushrooms and set aside. Remove stems from spinach leave and set aside. Grate cheese and set aside. Coarsely chop hazelnuts.
  2. Cook pasta in 4 quarts of water until al dente stage, about 10 minutes.
  3. When pasta is ready, remove from heat and drain, retaining Ĺ cup of the water.
  4. In a small frying pan, toast nuts, keeping them moving so they donít burn.
  5. While pasta is cooking, start the following, watching the pasta.
  6. In a large skillet, melt butter.
  7. Add onion and saute for 2 minutes until soft.
  8. Add mushrooms, turn up heat to high and saute for 4 minutes until they start to brown.
  9. Add garlic and saute 1 minute.
  10. Add cream and simmer for 2 minutes until slightly thickened.
  11. Add spinach, and toss until it starts to wilt.
  12. Add pasta, cheese, nuts and toss, adding reserved water if needed.
  13. Serve and enjoy.
  14. Refrigerate leftovers.

Serves 4.

This page last updated: Monday, 30-Jan-2017 10:56:24 EST

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This web site started because of my enjoyment in cooking and desire to share simple recipes. This web site is for your benefit and I make no profit on it. After 7 years of trying to cover the costs with donations, I reluctantly introduced advertising in 2013 as a way to finance this site, but it doesn't cover all the costs. A non-tax deductible donation to help cover the cost of operating this web site may be made to Kesign Design Consulting through PayPal ...

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