Ingredients
1 red pepper
1 red onion, thinly sliced
3 cloves garlic, finely chopped
1 portabello mushroom, quartered and sliced
1 can artichoke hearts, drained and broken in two with your hands
2 cups baby spinach
1/2 cup white wine
1 cup heavy cream
1 bunch fresh basil
1/2 cup pine nuts
1/2 cup plus 2 Tbls. olive oil
3/4 cup grated romano cheese, divided
1lb. linguini
Preparation
Julienne red pepper and saute in 2 Tbls. olive oil with onions and mushrooms until tender. Add garlic, spinach and artichokes. When spinach wilts, add wine and cream. In a processor, combine basil, pine nuts, 1/2 cup oil, and half of cheese, pulsing until fine. Stir into vegtable cream mixture. Cook linguini in salted water until it is al dente. Drain pasta and mix into cream sauce adding remaining cheese.
