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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This recipe appeared in the Arizona Republic newspaper. It is a original recipe from the RoxSand Restaurant and Bar. I do not know the amount of time it takes to rehydrate sun dried tomatoes, so I am leaving that information out of the prep time. Ingredients:
1 small red onion, chopped |
2 cloves garlic, chopped |
2 ounces wild mushrooms, sliced (oyster, portabello) |
1 tablespoon olive oil |
2 ounces sun-dried tomatoes, rehydrated according to package directions |
1/4 cup white wine |
1/2 cup chicken stock |
7 ounces linguine, cooked |
1/2 cup fresh spinach, chopped |
2 2/3 tablespoons fresh basil, chopped |
6 tablespoons parmesan cheese |
salt and pepper |
Directions:
1. Saute onion, garlic, and mushrooms in olive oil.
2. Add sundried tomatoes.
3. Deglaze pan with wine, reducing until dry.
4. Add chicken stock, linguini and spinach.
5. Sprinkle with chopped basil and all the cheese; salt and pepper to taste.
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