Recipes for Health: Penne With Mushroom Ragout and Spinach

1/2 unit (about 1/2 cup) dusty porcini mushrooms

2 tablespoons additional pure olive oil

1/2 middle onion or 2 shallots, chopped

2 garlic cloves, minced

1 bruise churned unchanging and furious mushrooms or 1 bruise unchanging white or cremini mushrooms, embellished and cut in thick slices (or ripped into smaller pieces, depending on a form of mushroom)

Salt and creatively belligerent peppers

1/4 crater fruity red wine, such as a CÃ´tes du Rhone or CÃ´tes du Luberon

2 teaspoons chopped uninformed thyme or a multiple of thyme and rosemary

6 ounces baby spinach or 12 ounces garland spinach (1 bunch), stemmed and entirely spotless

3/4 bruise penne

Freshly grated Parmesan to ambience

1. Place a dusty mushrooms in a Pyrex measuring crater and flow on 2 cups hot water. Let soak 30 minutes, while we ready a other ingredients. Place a sieve over a bowl, line it with cheesecloth or paper towels, and empty a mushrooms. Squeeze a mushrooms over a sieve to remove all a dainty juices. Then rinse a mushrooms, divided from a play with a shower liquid, until they are giveaway of sand. Squeeze dry and set aside. If really large, clout coarsely. Measure out 1 crater of a shower glass and set aside.

2. Heat a olive oil in a large, heavy, nonstick skillet over middle feverishness and supplement a onion or shallots. Cook, stirring often, until tender, about 5 minutes. Turn adult a feverishness to medium-high and supplement a uninformed mushrooms. Cook, stirring often, until they start to alleviate and sweat, about 5 minutes. Add a garlic and salt to taste, stir together for about 30 seconds, afterwards supplement a reconstituted dusty mushrooms and a booze and spin a feverishness to high. Cook, stirring, until a glass boils down and glazes a mushrooms. Add a spices and a fungus shower liquid. Bring to a simmer, supplement salt to taste, and prepare over medium-high heat, stirring often, until a mushrooms are entirely proposal and fragrant. Turn off a heat, stir in some creatively belligerent pepper, ambience and adjust salt.

3. Bring a vast pot of H2O to a boil and salt generously. Fill a play with ice water. Add a spinach to a hot H2O and blanch for 20 seconds only. Remove with a skimmer and send to a ice water, afterwards empty and fist out water. Chop coarsely and supplement to a mushrooms. Reheat kindly over low heat.

4. Bring a H2O behind to a boil and prepare a pasta al dente following a timing suggestions on a package. If there is not most gas in a vessel with a mushrooms and spinach, supplement a ladleful of pasta water. Drain a pasta, toss with a mushrooms and spinach, supplement Parmesan to taste, and offer during once.

Yield: Serves 4

Advance preparation: The fungus ragout will keep for 3 or 4 days in a fridge and tastes even improved a day after we make it.

Nutritional information per serving: 437 calories; 9 grams fat; 1 gram jam-packed fat; 2 grams polyunsaturated fat; 5 grams monounsaturated fat; 0 milligrams cholesterol; 73 grams carbohydrates; 5 grams dietary fiber; 48 milligrams sodium (does not embody salt to ambience or Parmesan); 17 grams protein

Up Next: Spinach Gnocchi

Martha Rose Shulman is a author of â€œThe Very Best of Recipes for Health.â€