Ingredients:

1 pkg Ronzoni Gluten Free™ Penne
1/2 oz dried mixed wild mushrooms
2 cups hot, no added salt chicken or vegetable broth
1 tbsp olive oil
4 cups chopped mixed fresh mushrooms
3 shallots, finely chopped
3 cloves garlic, minced
3/4 tsp salt
1/2 tsp each dried thyme leaves and pepper
3 tbsp balsamic vinegar
1 tbsp gluten free cornstarch
5 cups baby spinach

Cooking Instructions:

1. Hydrate dried mushrooms in hot broth for 20 minutes. Drain, reserving mushrooms and broth separately. Finely chop rehydrated mushrooms.
2. Cook penne according to package directions. Meanwhile, heat oil in a large, nonstick skillet 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 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.

Per serving (about 2 cups): 452 calories, 7 g fat, 1 g saturated fat, 9 mg cholesterol, 564 mg sodium, 85 g carbohydrates, 8 g fiber, 4 g sugars, 16 g protein.