Recipe information
Yield
4 servings
Ingredients
Omit
Sherry (the dry white wine remains)
Gruyère cheese
Swap
Chicken stock for the beef stock
Add
1 pound penne pasta
1 15-ounce can quartered artichoke hearts, drained well
1 10-ounce box frozen chopped spinach, defrosted and wrung dry in a kitchen towel
1/4 teaspoon grated or ground nutmeg
1/ 2 cup grated Parmigiano-Reggiano (a couple of handfuls)
Preparation
Step 1
Bring a large pot of water to a boil. Add the pasta and salt and cook until al dente.
Step 2
Prepare the mushrooms and sauce just as for the master recipe, #271, using dry white wine and chicken stock. When the sauce is completed, stir in the artichoke hearts. Break up the spinach and add to the sauce. Stir to heat through and add the nutmeg. Adjust the salt and pepper to taste. Add the drained penne and cheese to the pan and toss to combine.
