Porcini Mushroom Sea Shells with Tomato Cream Sauce, Spinach & Squash

Serving Size:  4-6


8 oz. Pappardelle's Porcini Mushroom Sea Shells
2 tablespoons extra virgin olive oil
1 small onion, diced
3 garlic cloves, minced
1 lb. zucchini squash, julienned
1 lb. yellow squash, julienned
1 (14.5 oz.) can diced tomatoes (not drained)
1 (10 oz.) package of frozen chopped spinach (thawed and drained)
1-½ teaspoons dried basil
1 teaspoon sea salt
½ teaspoon black pepper
1-½ cups heavy cream
½ cup Parmesan cheese, grated


  1. In a large skillet, sauté the onions in the olive oil until tender. Add the garlic; cook until fragrant (about 1 minute). Add the zucchini, yellow squash, tomatoes, spinach, basil, salt and pepper. Cook over medium heat until all liquid is absorbed, about 3 minutes.
  2. Stir in cream and cheese. Bring to a boil. Reduce heat to a simmer and cook for 10 minutes or until thickened.
  3. Cook the pasta in a large pot of boiling salted water until just tender, stirring occasionally (8 to 10 minutes). Drain.
  4. Toss pasta with sauce. Serve immediately.