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Mushroom Marsala Pappardelle




Source of Recipe


Rachel Ray Magazine






Recipe Introduction


Serves 4





List of Ingredients



• Salt/Pepper
  
• 1 lb pappardelle or fettucinne pasta
  
• 1/4 cup extra virgin olive oil
  
• 2 lbs cremini mushrooms, sliced
  
• 4 cloves garlic, grated or finely chopped
  
• 1/2 cup marsala wine
  
• 1 cup vegetable or chicken broth
  
• 2 tbsp butter
  
• 2/3 cup chopped flat-leaf parsley
  
• 1 cup grated parmesan cheese
  
• 2 cups baby spinach, coarsely chopped
  






Instructions



1. Bring a large pot of water to boil, salt it, add pasta and cook until al dente. Drain.
   
2. While pasta is working, in a large, deep skillet, heat exta virgin olive oil, 4 turns of the pan, over medium-high heat. Add mushrooms and cook until they begin to darken, about 8 minutes. Add garlic, season with salt and pepper and cook 5 minutes. Stir in the marsala and cook until reduced slightly, about 1 minute. Stir in vegetable broth and cook for 1 minute more. Stir in butter until melted, add parsley and toss.
   
3. Add pasta and cheese to the sauce and toss for 1 minute. Season with salt and pepper. Top with spinach.