Wilted-Spinach Spaghetti

• 8 ounces uncooked spaghetti
• 1/4 cup pine nuts, optional
• 2 tablespoons unsalted butter
• 1 onion, chopped
• 3 cloves garlic, chopped
• 1 (6 oz.) package mushrooms, quartered
• 1 1/2 cups canned reduced sodium chicken broth
• 2 (5 oz.) bags baby spinach
• 3 plum tomatoes, diced
• 3 ounces provolone, cut into small cubes
• Salt and pepper

1. In a large pot of boiling, salted water, cook spaghetti according to package directions until al dente. Drain; set aside.
2. Toast pine nuts in a large skillet over medium heat, about 3 minutes. Remove from skillet and let cool.
3. In same skillet, melt butter. Add onion and garlic; cook for 1 minute. Add mushrooms; cook until soft, about 5 minutes.
4. Add broth; bring to a boil. Add spinach; stir until wilted. Add spaghetti and toss. Add tomato and provolone; toss. Season with salt and pepper. Top with pine nuts, if desired.

spaghetti, pine nuts, unsalted butter, onion, garlic, mushrooms, chicken broth, baby spinach, tomatoes, provolone, salt

Taken from www.myrecipes.com/recipe/wilted-spinach-spaghetti (may not work)