1 box Penne Rigate Golden Harvest®
2 tablespoons olive oil
1 shallots finely chopped
1 portobello mushroom sliced
1 cup mushroom sliced
1 cup crimini mushroom sliced
½ cup wild mushrooms sliced
Salt and black pepper grounded
1 teaspoon fresh marjoram, chopped
¼ cup white wine
1 cup baby spinach, washed and disinfected
4 tablespoons goat cheese, grated
Cook pasta according to package directions and drain.
In a hot pan pour the olive oil and roast lightly the shallots
Add the mushrooms; increase the flavor with salts, pepper and marjoram. Sauté for three minutes or until mushrooms soften.
Add the wine and incorporate well.
Add pasta next to the spinach and remove from heat after a minute.
Serve with goat cheese.