Pound Dried Pasta Such as Penne, Rigatoni or Fusilli...or others will suffice.
6 Cups Mixed Wild Mushrooms, Washed And Coarsely Chopped
4 Cups Fresh Baby Spinach
4 Slices(1/4 inch thick)Prosciutto, Finely Chopped
NOTE: may substitute the following...1 cup of either blanched lean bacon(boil for 3 minutes and drain), or uncooked ham....preferably Black Forest but plain ham works as well.
1 Small Onion, Chopped
2 Large Garlic Cloves, Minced
4 Tablespoons of Olive Oil
1 Cup Mascarpone Cheese OR SUBSTITUTE THE FOLLOWING:
(4 ounces of softened cream cheese
1 1/2 tablespoons of sour cream
1 tablespoon of whole/or skim milk).
1/4 Cup Dry Vermouth(or substitute any decent dry white wine, white grape juice, or white wine vinegar)
Fresh Ground Pepper to taste
Dash of Salt
Dash of Red Pepper Flakes (Optional)
Grated Cheese For Serving If Desired
In a medium pot add the oil, onions, and cook until translucent and soft. Add the mushrooms, and cook for 7 to 8 minutes, or until they are soft, and beginning to brown. Add the garlic and prosciutto, and cook another 3 to 4 minutes. Add the vermouth, and cook until the liquid is almost completely absorbed. Add the spinach, and stir well, cooking it until it is wilted. Add the mascarpone cheese and seasonings, and stir until well mixed, cooking the mixture over low heat until creamy and smooth. Cook the pasta until al dente, reserving one small cup of the pasta water before draining. Mix together the drained pasta and the spinach mushroom mixture over medium heat for a minute of two. Add a little of the pasta water if it seems dry. Serve with grated cheese if desired.
About Me 
