Penne With Mixed Mushrooms

• 1 Tbl. olive oil
• 1 tsp. butter
• 1 or 2 finely chopped shallots
• 1 or 2 cloves finely minced garlic
• 2 tsp. fresh minced sage
• 1 or 2 cups fresh spinach
• 8 oz. coarsely chopped mushrooms--a variety of different mushrooms is best for flavor
• 1 cup half-and-half
• 1 tsp salt
• 1/2 freshly ground pepper
• 8 oz. uncooked penne whole wheat pasta

1. 1. Cook pasta according to package directions. Drain. Place in a large bowl.
2. 2. While pasta water heats: Heat oil and butter in a large nonstick skillet over medium heat. Add shallots and garlic, cook 2 minutes or until tender, stirring occasionally. Stir in sage; cook 30 seconds, stirring occasionally. Add mushrooms; cook 10 minutes or until liquid is evaporates. Add spinach and cook until wilted. Add half-and-half; cook until liquid is reduced to about 6 tablespoons (about 2 minutes). Stir in salt and pepper.
3. 3. Add mushroom mixture and pasta to a large bowl; toss gently to coat.

tbl, butter, shallots, garlic, sage, fresh spinach, mushrooms, salt, ground pepper, penne

Taken from www.epicurious.com/recipes/member/views/penne-with-mixed-mushrooms-50047381 (may not work)