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

Cooking Directions:

1.  Hydrate dried mushrooms in hot broth for 20 minutes. Drain, reserving mushrooms and broth separately. Finely chop re-hydrated mushrooms.

2.  Prepare pasta according to package directions. Drain, rinse with warm water* and set aside.. Meanwhile, heat oil in a large, nonstick set over medium heat. Add dried and fresh mushrooms, shallots, garlic, salt, thyme and pepper. Cook, stirring until browned and tender.

3.  Stir reserved broth with balsamic vinegar and cornstarch until smooth; stir into skillet. Bring to a boil; reduce heat and simmer until thickened. Add hot cooked penne and spinach, tossing until spinach is wilted. Serve immediately. 

*To ensure good taste and texture, it’s important to rinse Ronzoni Gluten Free® pasta with warm water after draining.