Source: Chef Matt Hamilton - Village Tavern,  Phoenix, Arizona - azfamily.com

12 ounces angel hair pasta, cooked according to
    package instructions, drained and kept hot
1 portobello mushroom cap
Salt and pepper to taste
1 to 2 tablespoons olive oil
1 tablespoon garlic, minced
1/4 cup white wine
1/2 cup sun-dried tomato pesto
2 ounces butter
2 cups curly spinach
2 tablespoons Parmesan cheese

Season the portobello cap with salt and pepper; grill for about 3 minutes on each side or until heated through. Set aside.

Saut?garlic in olive oil until fragrant, about 1 minute. Be careful not to burn the garlic. Deglaze the pan with white wine; cook until reduced by half. Add sun-dried tomato pesto and butter; stir to fully incorporate. Remove from heat.

In a separate pan, wilt spinach in a little oil; season with salt and pepper.

Add pasta to the pesto sauce mixture; use tongs to combine. Place pasta in a serving bowl; top with spinach. Slice the portobello cap into 4 slices; fan the slices over the top of the pasta. Garnish with Parmesan cheese.

Makes 1 serving.