Brio Tuscan Grill’s Penne Mediterranean
3 tablespoons vegetable oil
8 ounces cremini (or button) mushrooms
2 teaspoons chopped garlic
4 tablespoons julienned basil
4 tablespoons sun-dried tomatoes
4 tablespoons chopped onion
3/4 cup vegetable stock
8 tablespoons crumbled feta cheese, divided
8 tablespoons herb butter (see note)
Salt and pepper to taste
1 pound penne pasta, cooked
11/2 cups raw spinach
4 teaspoons pine nuts
Heat oil in large sauté pan over medium-high. Cook mushrooms, garlic, basil, sun-dried tomatoes and onions, stirring, until onions begin to caramelize. Add stock, 4 tablespoons of the feta and the herb butter. Season with salt and pepper. Reheat pasta in hot water, drain and add gradually to pan along with spinach. Stir to combine. Divide into 4 serving bowls. Garnish with remaining feta and pine nuts. Makes 4 servings.
Herb butter: Mix 1 stick softened, unsalted butter with 1/4 teaspoon chopped garlic, 1/2 teaspoon each chopped fresh thyme, parsley and basil and a dash each kosher salt and ground pepper. May be made ahead and refrigerated, covered.
Per serving: 810 calories (46 percent from fat), 42g fat (19.4 g saturated, 10.7 g monounsaturated), 78 mg cholesterol, 20 g protein, 90 g carbohydrates, 5.1 g fiber, 414 mg sodium.