Wild Mushroom Penne

Ingredients:

• 12 oz Ronzoni® Penne Rigate
• ½ cup dried wild mushrooms
• 2 cups low-sodium chicken broth
• 1 Tbsp olive oil
• 4 cups chopped and mixed fresh mushrooms
• 3 Tbsp shallot, minced
• 3 garlic cloves, minced
• ¾ tsp salt
• ½ tsp ground black pepper
• ½ tsp dried thyme leaves
• 3 Tbsp balsamic vinegar
• 1 Tbsp gluten-free cornstarch
• 5 cups fresh baby spinach leaves, chopped

Instructions:

1. Hydrate dried mushrooms in hot broth for 20 minutes.
2. Drain and save the broth. Finely chop the rehydrated mushrooms.
3. Prepare pasta according to package directions and set aside.
4. Meanwhile, heat oil in a large, nonstick skillet over medium heat.
5. Add rehydrated and fresh mushrooms, shallots, garlic, salt, thyme, and pepper.
6. Cook, stirring until browned and tender.
7. Stir reserved broth with balsamic vinegar and cornstarch until smooth; stir into skillet.
8. Bring to a boil; reduce heat and simmer until thickened.
9. Add hot, cooked Penne and fresh spinach, tossing until spinach is wilted.
10. Serve immediately.