Penne Pasta with Mushrooms and Spinach | Mushroom Spinach Pasta | Ronzoni®

Ingredients

• 12 oz Ronzoni® Penne Rigate
• ½ cup dried wild mushrooms
• 2 cups low-sodium chicken broth
• 1 Tbsp olive oil
• 4 cups chopped and mixed fresh mushrooms
• 3 Tbsp shallot, minced
• 3 garlic cloves, minced
• ¾ tsp salt
• ½ tsp ground black pepper
• ½ tsp dried thyme leaves
• 3 Tbsp balsamic vinegar
• 1 Tbsp gluten-free cornstarch
• 5 cups fresh baby spinach leaves, chopped