12 ounces angel hair pasta, cooked according to package instructions, drained and kept hot
1 portobello mushroom cap
Salt and pepper to taste
1 to 2 tablespoons olive oil
1 tablespoon garlic, minced
1/4 cup white wine
1/2 cup sun-dried tomato pesto
2 ounces butter
2 cups curly spinach
2 tablespoons Parmesan cheese
Season the portobello cap with salt and pepper; grill for about 3 minutes
on each side or until heated through. Set aside.
Sauté garlic in olive oil until fragrant, about 1 minute. Be careful not
to burn the garlic. Deglaze the pan with white wine; cook until reduced by half.
Add sun-dried tomato pesto and butter; stir to fully incorporate. Remove from
In a separate pan, wilt spinach in a little oil; season with salt and pepper.
Add pasta to the pesto sauce mixture; use tongs to combine. Place pasta
in a serving bowl; top with spinach. Slice the portobello cap into 4 slices;
fan the slices over the top of the pasta. Garnish with Parmesan cheese.
Makes 1 serving.
Source: Chef Matt Hamilton - Village Tavern, Phoenix, Arizona - azfamily.com