Penne With Mushrooms, Spinach, Rosemary And Tomatoes

• 2 T butter
• 2 T olive oil
• 1 lb 3-inch diamter portobello mushrooms, stemmed and sliced
• 4 large garlic cloves, minced
• 2 t chopped fresh rosemary
• 1 2/3 c beef broth
• 1 c chicken broth
• 1/2 oz dried porcini
• 1/3 c dry white wine
• 3 large plum tomatoes, chopped
• 1 lb penne
• 6 oz spinach leaves
• 1 1/4 c grated Asiago

1. Melt butter and oil in large skillet. Add portobello mushrooms, garlic and 1 t rosemary. Saute until tender. Transfer mixture to bowl and add 1 c beef and chicken broth to skillet. Add porcini and simmer until tender. Add reserved mushroom mixture, simmer 5 min. Add remaining rosemary and tomatoes, and simmer until sauce thickens, about 10 min.
2. Cook and drain pasta. Add spinach, remaining beef broth, mushroom sauce and cheese.

t, olive oil, diamter, garlic, fresh rosemary, beef broth, chicken broth, porcini, white wine, tomatoes, penne

Taken from www.epicurious.com/recipes/member/views/penne-with-mushrooms-spinach-rosemary-and-tomatoes-1228306 (may not work)