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Village Tavern Capellini Vegetarian

Source: Chef Matt Hamilton - Village Tavern,  Phoenix, Arizona - azfamily.com12 ounces angel hair pasta, cooked according to
    package instructions, drained and kept hot
1 portobello mushroom cap
Salt and pepper to taste
1 to 2 tablespoons olive oil
1 tablespoon garlic, minced
1/4 cup white wine
1/2 cup sun-dried tomato pesto
2 ounces butter
2 cups curly spinach
2 tablespoons Parmesan cheeseSeason the portobello cap with salt and pepper; grill for about 3 minutes on each side or until heated through. Set aside.Saut? garlic in olive oil until fragrant, about 1 minute. Be careful not to burn the garlic. Deglaze the pan with white wine; cook until reduced by half. Add sun-dried tomato pesto and butter; stir to fully incorporate. Remove from heat.In a separate pan, wilt spinach in a little oil; season with salt and pepper.Add pasta to the pesto sauce mixture; use tongs to combine. Place pasta in a serving bowl; top with spinach. Slice the portobello cap into 4 slices; fan the slices over the top of the pasta. Garnish with Parmesan cheese.Makes 1 serving.

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TAG: cheese, crumbs, cream, gelatin, woolworth`s, ,