Penne with Mushroom Ragout and Spinach

Easy week-night meal if you start with sliced mushrooms. I thought it was bland, but my husband enjoyed it. I threw in a little 1/2 and 1/2 at the end to make more of a cream sauce, and was glad I did. I think the main change I'd make here is to use a mix of butter and EVOO for sautéing the onion and mushrooms, and I'd deglaze with a white rather than a red wine, but that's just personal preference, the red wasn't bad. The spinach is a nice touch and adds more punch than I'd have expected.

The David Tanis mushroom ragout in "Heart of the Artichoke" is really superior to this recipe.