Yield: 4 servings
|½ cup||Extra-virgin olive oil|
|4 teaspoons||Shallots, diced|
|4 teaspoons||Garlic, minced|
|1 cup||Medium-sized mushrooms sliced|
|1 cup||Oyster mushrooms, stemmed|
|1 cup||Roma tomatoes, diced small|
|12 ounces||Fresh spinach, washed and stemmed|
|½ cup||White wine|
|1 cup||Vegetable broth|
|Salt & pepper to taste|
|24 ounces||Angel hair pasta, cooked|
Heat olive oil in a small skilled over medium heat. Saute shallots, garlic and mushrooms until soft. Add roma tomatoes and fresh spinach, then add white wine and mix well.
When this begins to simmer, add the broth and season with salt and pepper to taste. Return to a simmer. Toss with cooked angel-hair pasta.
Approximate values per serving: 1,255 calories, 61 g fat, 1 mg cholesterol, 146 g carbohydrates, 466 mg sodium, 44 percent calories from fat.
Taken from The Arizona Republic. A recipe from Nicholas Graff, kitchen manager of Hops! located at the Biltmore Fashion Park and at Scottsdale Fashion Square.
Typed by Joyce Kohl, THE IMPROV BBS (602) 991-4849