1 # bow tie pasta, cooked to al dente according to package directions 2 oz. white wine 4 oz. smoked mozzarella (diced) High quality parmesan (grated) 3 portobello mushrooms sliced (stemmed & the gills scraped) 4 pc sun dried tomatoes sliced 2 cloves garlic (minced) 2 cups heavy cream 1/2 bag spinach (washed) 1/2 bunch chopped parsley Salt & pepper     In a pan, sauté the portobello mushrooms until golden brown. Add the tomatoes and garlic and cook about 2 minutes. Add the raw spinach and cook until wilted. Deglaze the pan with white wine and reduce to almost dry. Add the cream and bring to a quick boil. Add the cooked pasta, mozzarella cheese, salt and pepper and mix well. Serve and sprinkle the top with grated parmesan and parsley.