RoxSand's Spyro's Pasta

This recipe appeared in the Arizona Republic newspaper. It is a original recipe from the RoxSand Restaurant and Bar. I do not know the amount of time it takes to rehydrate sun dried tomatoes, so I am leaving that information out of the prep time.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1  small red onion, chopped
• 2  cloves garlic, chopped
• 2  ounces  wild mushrooms, sliced (oyster, portabello)
• 1  tablespoon olive oil
• 2  ounces sun-dried tomatoes, rehydrated according to package directions
• 1⁄4 cup white wine
• 1⁄2 cup  chicken stock
• 7  ounces linguine, cooked
• 1⁄2 cup fresh spinach, chopped
• 2 2⁄3 tablespoons fresh basil, chopped
• 6  tablespoons parmesan cheese
•  salt and pepper

Directions

1. Saute onion, garlic, and mushrooms in olive oil.
2. Add sundried tomatoes.
3. Deglaze pan with wine, reducing until dry.
4. Add chicken stock, linguini and spinach.
5. Sprinkle with chopped basil and all the cheese; salt and pepper to taste.