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Linguini & Spinach w/ Mushrooms
Pasta Valente Egg Linguini
1 cup button mushrooms, quartered
2 cups fresh spinach
1/4 cup grated parmesean
3 tablespoons pine nuts
Splash of olive oil
2 teaspoons chopped garlic

1.Cook linguini as directed on pack.
2.Meanwhile heat oil, butter, and garlic together in a large pan, add the pine nuts and mushrooms and sauté until light golden brown. Stir in spinach and cheese and heat until spinach has wilted. Season well with pepper and a little salt.
3.Stir through the cooked and drained pasta. Serve hot or cold with salad.

Take this recipe to the next level by substituting crumbled blue cheese in place of the parmesean.