Bowties with Wild Mushrooms, Baby Spinach and Pine Nuts
8
Points®
Total time: 45 min • Prep: 25 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Tender pasta smothered in rich mushroom gravy, spruced up with Parmesan and pine nuts with a low calorie count!
Ingredients
Dried mushrooms
4 large, porcini or shitake
Mineral water
1 fl oz, boiling
Uncooked bow tie pasta
8 oz
Olive oil
2 tsp(s)
Garlic
2 clove(s), large, minced
Cremini mushrooms
2 cup(s), sliced
Cornstarch
1 tbsp(s)
Table salt
⅛ tsp(s), or to taste
Black pepper
⅛ pinch(es), or to taste
Fresh spinach
5 cup(s), baby leaves
Grated Parmesan cheese
2 tbsp(s)
Pine nuts
2 tbsp(s), lightly toasted
Water
¼ cup(s)
Water
1 cup(s)
Instructions
1
Place dried mushrooms in a medium bowl and cover with 1 cup boiling water. Let stand 15 minutes. Drain mushrooms through a paper towel-lined sieve, reserving soaking liquid. Rinse mushrooms to remove any leftover grit and chop into small pieces; set mushrooms and soaking liquid aside.
2
Meanwhile, cook pasta according to package directions without added fat or salt. Transfer to a large bowl and cover with foil to keep warm.
3
Heat oil in a large saucepan over medium heat. Add garlic and fresh and dried mushrooms and cook until fresh mushrooms wilt and release juice, 3 to 5 minutes.
4
Dissolve cornstarch in 1/4 cup cold water and add to skillet with the reserved mushroom soaking liquid. Simmer 1 minute, until sauce thickens. Season to taste with salt and pepper.
5
Pour hot mushroom sauce over pasta, add spinach and toss to combine (hot sauce will wilt spinach leaves).
6
Add Parmesan and pine nuts and mix well. Yields about 1 1/2 cups per serving.
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