Farfale With Wild Mushrooms And Spinach

• 1 lb. farfale pasta
• 1 1/2 cups chopped fresh spinach
• 1 1/2 cups chicken or vegetable broth
• 3/4 cup sliced shitake mushrooms
• 3/4 cup sliced oyster mushrooms
• 3/4 cup sliced Baby Bella mushrooms
• 2 tbs. freshly grated Locatelli or Reggiano cheese
• 3 tbs. olive oil
• 2 Tbs. white wine
• 1 1/2 tsp. salt
• 1/2 tsp. freshly ground pepper
• 1/2 tsp. Herbs de Provence

1. Cook pasta in a large pot with 1/2 tsp. salt until al dente and drain. Saute mushrooms in the olive oil in a large non-stick skillet until lightly browned. Add spinach, chicken broth, wine, remaining salt, pepper and Herbs de Provence and simmer for 5 minutes. Add drained pasta and toss gently for 2 minutes. Remove to a large serving platter and toss with cheese.

farfale pasta, fresh spinach, chicken, shitake mushrooms, oyster mushrooms, bella mushrooms, freshly grated locatelli, olive oil, white wine, salt, freshly ground pepper, herbs

Taken from www.epicurious.com/recipes/member/views/farfale-with-wild-mushrooms-and-spinach-1200395 (may not work)