Farfalle Pasta with Sun Dried Tomatoes, Spinach, Smoked Mozzarella & Portobello Mushrooms

Discussion in 'Recipes' started by cheftalk.com, Feb 17, 2010.

  1. cheftalk.com

    cheftalk.com

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    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 &amp 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 &amp pepper
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    1. In a pan, sauté the portobello mushrooms until golden brown.
    2. Add the tomatoes and garlic and cook about 2 minutes.
    3. Add the raw spinach and cook until wilted.
    4. Deglaze the pan with white wine and reduce to almost dry.
    5. Add the cream and bring to a quick boil.
    6. Add the cooked pasta, mozzarella cheese, salt and pepper and mix well.
    7. Serve and sprinkle the top with grated parmesan and parsley.